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Apr 19, 2024
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HSP* 210 - Buffet Catering 4 credits This course is designed to teach the crucial understanding of the advantages and primary considerations in setting up a catering operation and skills needed for on-and-off-premise catering business. Focus will be on the fundamentals and styles of catering operations, menu design, food and beverage pricing, service staffing, equipment and the execution of actual catering events. Students will design, develop and execute a catering event(s) on campus. Lecture Hours: 1 Lab Hours: 5.5 Prerequisite(s): HSP* 112 and HSP* 135 both with a C or better
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