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.
Prerequisite(s): FSVC 201 or permission of the instructor.