HRM 453

Catering & Special Event Management

This course builds on the major concepts of convention and group business management and the student's understanding of the meeting industry. The course examines modern catering practices found in professional foodservice environments as well as the theory of event management, administration, and coordination. Students spend time planning and preparing appropriate menus for campus events. Discussion/lecture for two hours each week plus laboratory and kitchen assignments for two hours each week. Fall-Odd

Units: 3.0