HRM 254 - Catering & Event Planning

Course Description

This course emphasizes the use of standardized recipes, work improvement techniques, menu pre-costing/pricing in the planning of quantity foodservice operations. Discussions include catering, on/off premise event planning, sales and marketing practices and operational reports/record keeping. Students will plan a quantity food event. Upon successful completion of this course, students should be able to: Use formulas in determining food yields and perform recipe conversions for large groups. Eliminate unnecessary work in a quantity food situation through the use of continuous process improvement. Use banquet/catering management practices, policies and procedures as they relate to planning, organizing, staffing and controlling a large party/event. Explore the current computer software designed for catering management. Plan,and cost a special event for a large event with meal

Credit Hours: 3
Lecture Hours: 3


Course Prerequisites: Prereq: HRM 100