Dec 05, 2020  
2020-2021 Catalog 
  
2020-2021 Catalog
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HRI 256 - Principles and Applications of Catering


Credits: 3

Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/ employee positions emphasizing planning, organizing, operating, managing and evaluating.

Lecture 2 hours. Laboratory 2 hours.
Total 4 hours per week.



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