Would you be willing to complete a brief survey about our catalog system?

Start Survey
Close Button

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.

Credit:
4
Instruction methods:
lab: 4.0 Hours, Lecture: 2.0 Hours, Studio: 0.0 Hours
Prerequisites:
Degrees & Certificates
Course Descriptions