Feb 22, 2019  
BC3 Academic Catalog: 2018-2019 
    
BC3 Academic Catalog: 2018-2019

FSVC 220 - Catering Management


3 credits (2 lecture, 3 lab)
This course develops an understanding of the underlying concepts and management skills necessary for the successful operation of a catering service. It provides an orientation to the field of catering including all the activities associated with the sales, organization, food preparation, and service of catered functions. Spring semester only.
Prerequisite(s): FSVC 201 or permission of the instructor.