FMTC 232 - Catering Management (2,2) 3 Credits
Corequisite(s): FMTC 110 - Food Preparation I .
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 that determine the acceptability of food (quality, quantity, appearance, palatability and price). Students will need to purchase chef’s jacket, hat and apron by the second class. It is recommended that students purchase their own knives.
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