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HMGT 2250 - Professional Catering
Credit hours: 3
Prerequisites: CULA1320 Culinary I
Course Description:
This course examines the requirements to start and operate a catering company. Topics of discussion include kitchen equipment, regulations, operations and business planning.
Student Learning Outcomes:
Students will be able to:
- Discuss the catering industry and segment potential clients
- Explain various types of catering events held on and off-premise.
- Differentiate between corporate and social catering.
- Gain an appreciation for the planning function of the catering business.
- Describe, plan, and expense a standardized menu.
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