HRM 254 - Catering & Event Planning
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
Lecture Hours: 3
Course Prerequisites: HRM 100