HRI 256 - Principles and Applications of Catering(3 CR.)

Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing, and evaluating. Lecture 2 hours.Laboratory 3 hours.Total 5 hours per week.

Prerequisite(s): HRI 138 or approval of instructor.