Apr 01, 2020  
2019-2020 Academic Catalog 
    
2019-2020 Academic Catalog
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HSM-1560 Catering and Banquet Operations


Credits 3
This course provides essential tools to operate a catering business. It addresses current trends and practices for both on-premise and off-premise catering. Focuses on menu development, marketing, customer awareness, training, and service standards within the catering industry. The approach is to identify resources that can be used in implementing a business plan to start and position a competitive catering operation.
Corequisite(s): HSM-1510 , CUL-1100 .
2 class/3 lab hours.
Course Outcomes
  1. Identify the various styles of catering operations.
  2. Analyze essential resources required to operate a catering business.
  3. Identify essential components of a catering marketing plan.
  4. Compare the different features of a catering menu with other food service menus.
  5. Develop appropriate pricing for catering menus.
  6. Identify elements required when adding beverage service in a catering business.
  7. Outline actions necessary to practice sustainable catering operations.
  8. Identify the management tools to control legal issues and risk factors associated with a catering business.




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