CUL 256* - Principles and Applications of Catering

(3 CR)

Prerequisite(s): CUL 106* and HRI 158*

Course Type: Not Intended for Transfer

Description: 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. Prerequisite divisional approval. Lecture 2 hours. Laboratory 2 hours. Total 4 hours per week.