Catering management is one of the fastest growing segments of the food and beverage industry. HMC 305 is designed to provide participants with an in-depth overview of the key elements in hotel and independent catering, as well as looking closely at off-premise catering. The areas of study include marketing, letters of agreement, contracts, ethics, client relations, working with other departments in a hotel facility, catering functions, room setup, staffing and financial controls, as well as differences in off-premise catering. Practical experience is integrated into this course.
HMC 205, HRIM 234, and HRIM 235