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Banquet and Dining Room Management

Banquet and Dining Room Management

Course Code: HCD-230

Course Description : 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 controls, sanitation, food production, employee supervision, marketing and guest service.

Department Description : Hospitality, Culinary Arts and Dietetics

  • Credit: 4 - 0
  • Lecture Hours: 2.0
  • Lab Hours: 4.0
  • Studio Hours: 0.0

Prerequisites:

HCD-108 and HCD-112

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