Catering

FHD266

Theory and execution of on- and off-premise catered events. Topics include administration, planning, marketing, selling, showmanship, communication, and leadership skills. Emphasis on managing essential catering resources (people, equipment, and food) in a productive and efficient manner. 3 Credits (2 Lecture - 3 Lab) Prerequisite(s): FHD210 or FHD211.

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