HSM-1560 Catering and Banquet Operations

3 Credits
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.
Prerequisite(s): HSM-1510.
2 class/3 lab hours.