Academic Catalog 2019–2020

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HOM306 Quantity Food Production/Catering

[3–0, 3 cr.]

Using the functions of management, this course applies the principles of food production and cafeteria service in quantity for institutions, and commercial food service operations. This capstone food and beverage management course brings together food production, cost control, personnel, and organizational management, while providing students with an opportunity to exercise their ability and creativity in managing a catered event.