- Catering and Special Function Planning (2 Units)

Catalog description

Provides hands-on experience in preparing and costing menus for special functions and banquets. Analyzes planning, controlling and organizing of on- and off-premise catering functions, assessing the importance of purchasing needs, supervisional procedures, sales cost analysis, personnel, preparation, service and evaluation. (Prerequisites: Completion of 316-118 Restaurant Operations - Pub Style; 316-153 Food Purchasing; 316-162 Breakfast Pastries; 316-171 Restaurant Management; Concurrent enrollment in 316-119 Restaurant Operations - Specialty; 316-168 Artisan Breads; 316-180 Gourmet Cooking) Credit for Prior Learning Available