CATERING MANAGEMENT (4 Credits)
Learning Outcomes:
On successful completion of this course, student will be able to: LO1 – Describe the catering business planning; LO2 – Construct the catering menu; LO3 – Illustrate the catering operation.
Topics:
- Food waste management;
- Customer and guest service;
- Catering Planning;
- Legislation and safety;
- The Catering world;
- Menu Planning;
- Organizing the event;
- Marketing and Sales;
- Service;
- Human resource and talent management;
- Pricing;
- Menu Engineering;
- The Hospitality Industry.
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