Catering And Event Management.

Catalog description

ELECTIVE: This course will focus on two major areas: Off-premise and on premise catering for social and business functions, and the management of large scale, special events, such as sporting events and artistic performances. A significant portion of the class will be dedicated to catered function and special events planning, design, and execution. Other topics will include: organizational structure, legal aspects of catering and special events management product and service development, marketing and sales, staff development, post-event analysis and evaluating the financial success of catering and special event business. Prerequisites: HMGT 107 Food Sanitation and Safety HMGT 221 Principles of Food Preparation.