FMTC 232 - Catering Management

(2,2)3 Credits

This course is an introduction to catering management in the hotel/restaurant industry. It provides an overview of the requirements in developing a successful catering program in hotels, restaurants, and private concerns. Students will recognize the factors involved in preparation and service which determine the acceptability of food (quality, quantity, appearance, palatability, and price).Offered in the fall semester.

Summer 2024 Course Selections

Fall 2024 Course Selections