CRM R102C

Catering Techniques

Oxnard College · UGRD · Fall 2026

1 section

Catalog description

Students will learn to identify and analyze the market potential for the style of catering business they are interested in developing, calculate menu pricing and how it correlates to competitive food service operators, and calculate operating costs, break-even points, and profit.

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Class #oxnard-0292Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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