HOTEL RESTAURANT AND CATERING MANAGEMENT (2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: explain the Catering Operation; calculate menu pricing; construct catering menu and business proposal.

Topics:

1. Food and Beverage Industry;
2. The Catering World;
3. The Caterer and the Client;
4. Planning—The Basic Catering Management Function;
5. Operations—Execution of Tasks;
6. Catering Menu Pricing and Controls;
7. Catering Menu Design;
8. Organizing the Event;
9. Logistic for off-premise catering;
10. Human Resources;
11. The Show;
12. Total Quality Management;
13. Emerging Benchmark;
14. The Caterer and the Client;
15. Planning—The Basic Catering Management Function;
16. Catering Menu Pricing and Controls;
17. Organizing the Event;
18. Human Resources;
19. Total Quality Management.