Jun 28, 2022  
BC3 Academic Catalog: 2021-2022 
BC3 Academic Catalog: 2021-2022 [ARCHIVED CATALOG]

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.