HOSP 215 Catering & Banquet Management
offers professionals and aspiring caterers detailed advice on all of the crucial business aspects of the subject for on- and off-premise catering. Updated to address the needs of this fast-growing industry, the course covers many current topics such as the latest trends in cuisine and meal concepts, marketing techniques for the home replacement food business, and new special events service concepts. Fresh information on menu design and pricing comes complete with all-new menu examples illustrating a full range of menu possibilities and styles. The course also offers concrete tips on using the latest computer software to maximize functions' sales and profits. This course is applicable toward all certificates, AAS, ALS (credit hours 3.0, lecture hours 3.0).