Location Based Catering

FHD227

Theory, execution and food preparation for on- and off-premise catered events. Topics include administration, planning, marketing, selling, showmanship, communication, and leadership skills. Emphasis on managing essential catering resources: people, equipment, food and applying efficient and economic strategies. As needed.

2 Credits: 1 Lecture, 3 Lab

Corequisites:
FHD125

Prerequisites:
FHD212

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