Description: This course introduces students to the fundamentals of on-premise catering, weddings, social events and sales in hotels, resorts, and convention centers. The course focuses on understanding the catering's role within the hospitality venues and the various on-premise catering disciplines. Students also discuss topics such as contracts, checklists, legal considerations, staffing and training, food production, and sanitation. Letter grade only.
Sections offered: Summer 2020 Fall 2020 Spring 2021
Prerequisite: HA 243, HA 355, (Completed 45 units of coursework and (Hotel & Restaurant Mgt BS or Int'l Hospitality Mgt BS or Hotel Mgt CERT or Hosp Event Mgt CERT or Event Mgt for ID CERT)) or International Exchange Student Group)