HRI 256 - Principles and Applications of Catering

Credits 3

Analyzes and compares the principles of on-premise and off- premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating.

Lecture: 3 hours per week Laboratory: 2 hours per week Total: 5 hours per week

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HRI 256 - Principles and Applications of Catering