HCD 230Banquet & Dining Rm MGT

Middlesex College · 4 credits · UGRD

Catalog

The application of management techniques through the experience of planning, and managing luncheons catered by students in the HCD programs. The course provides opportunities to apply principles of menu planning, food cost control, sanitation, food production, employee supervision, marketing and guest service.

Recent sections

Fall 2026 · 1 section

Sep 8 – Dec 18

Section	Days & time	Location	Instructor
01Class #3053-HCD-230-01	Wednesday 8:00 AM - 9:50 AM College Center 109 (Lecture)Wednesday 8:00 AM - 9:50 AM 10:00 AM - 3:30 PM College Center 109 (Laboratory)	College Center 109	McInerney, B
01 notes: Must have written permission of the HCD Department Chairperson OR Culinary Arts Curriculum Coordinator. Mandatory Attendance at first laboratory session.