Catering and Buffet Management

Catalog description

This course provides future managers with skills in catering and buffet operation functions. Students will discuss, plan, and execute a variety of catering concepts which include marketing principles and contracts, food costs, preparation of menus, serving styles and dining area layouts. Note: This course may involve the use of alcoholic beverages for instructional purposes. Students who are 18 years of age or older may be required to handle, mix, or serve alcohol under the supervision of authorized instructional personnel. Students are not required to taste or consume alcohol and may request a waiver from this requirement.