HOSP 221 - Catering Administration

PREREQUISITES: HOSP 102 - Basic Food Theory and Skills
PROGRAM: Hospitality Administration
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 1
PRACTICUM HOURS MIN: 6
DATE OF LAST REVISION: Fall, 2016

This course provides instruction in the fundamentals of catering; including the business of supplying food, goods, and organized service for public and private functions. Subjects to be covered include staffing, equipment, transportation, contracting, special arrangements, beverage service and menu planning. Students will practice techniques of setting up banquets and buffets. Students are required to plan, budget, cost, test recipes and formats, plan décor, service and entertainment for catered events.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to:

Identify and describe basic types of catering organizations and events.
Demonstrate the ability to establish a catering firm with the development of a business plan and strategic planning.
Work directly in catering situations to experience first hand the various aspects of planning and production fulfilled in a catered event.
Arrange and present various types of catered affairs.
Demonstrate various display pieces for buffet tables.
Set up banquet rooms and understand the various styles of service utilized in catering.

COURSE CONTENT: Topical areas of study include -

Catering types
Business planning
Production
Presentation
Display pieces
Set up
Style of service

Course Addendum - Syllabus (Click to expand)

Costs

Payments

HOSP 221 - Catering Administration