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Mar 28, 2024
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NUTR 405 - Hospitality Catering Description: Basics of off-premise catering including menu planning, budgeting, logistics, and marketing. NUTR 405, RT 405, and RT 505 are equivalent courses; students may not receive credit for more than one.
Credits: (3)
Learner Outcomes: Upon successful completion of this course, the student will be able to:
- Describe the process and tasks needed to completely plan and implement an off premise catering event.
- Identify basic tasks and steps involved in catering an event including budgeting, menu planning, logistics, and service.
- Outline the management issues and concerns unique to off premises catering including marketing, financial management, human resources, and facilities.
- Given a situation, be able to identify safety and sanitation problems.
- Complete a business plan for a catering and event operation.
Learner Outcomes Approval Date: 2/19/2004
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