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

Identify the various styles of catering operations.
Analyze essential resources required to operate a catering business.
Identify essential components of a catering marketing plan.
Compare the different features of a catering menu with other food service menus.
Develop appropriate pricing for catering menus.
Identify elements required when adding beverage service in a catering business.
Outline actions necessary to practice sustainable catering operations.
Identify the management tools to control legal issues and risk factors associated with a catering business.