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Catering Logistics, Operations & Production Management

Course Code:
RES 333
Course Group(s):
Degree Applicable, Responsibility & Expression - Integrated
Course Description:

This course has two main purposes. One is to cover another facet of the modern baking/catering industry. The second is to give an opportunity to students to understand and apply cooking techniques with respect to religious, philosophical, and medical dietary restrictions. This course focuses on the catering business. Topics covered include customer relations, religious and philosophical food restrictions, and the logistics of the catering industry. This course is also suitable to hospitality students who are interested in the catering side of hospitality. This course does not require any particular culinary knowledge.

Prerequisites: (BAK 271 European Pastries or BAK 272 International Pastries or SC-R course) and (BAK 283 Bakery Retail Sweet & Savory Preparations or RES 251 Culinary Fundamentals)

Completes General Education Requirement:  RE-I

Credit:
4.0 - 4.0
Prerequisites:

(BAK 271 European Pastries or BAK 272 International Pastries or SC-R course) and (BAK 283 Bakery Retail Sweet & Savory Preparations or RES 251 Culinary Fundamentals)

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