Principles and Applications of Catering - HRI 256


 
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HRI 256 - Principles and Applications of Catering
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 2-3 hours. Laboratory 0-3 hours. Total 2-5 hours per week.
Prerequisite: divisional approval.
2-3 credits

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