HM 410 - Catering Management

4 Credit Hours

Prerequisite: HM 456 In this course, students will be equipped with the critical management and operational skills that are necessary to plan, establish and manage a profitable catering business. They will explore and analyze the logistics of planning, starting, and managing a profitable catering business which includes on and off-premises catering, food trucks, seasonal business, and contract catering businesses. Students will plan and execute catered events applying the principles, techniques, and applications for both on-premises, off-premises catering operations including food preparation, holding, and transporting techniques, catering menu pricing and controls.