HTE 405 - Hospitality Catering

Description:
Basics of off-premise catering including menu planning, budgeting, logistics, and marketing. NUTR 405, HTE 405, and HTE 505 are equivalent courses; students may not receive credit for more than one. Formerly RT/RTE 405, students may only receive credit for 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:
4/22/19

Anticipated Course Offering Terms and Locations: