HPMGT 55 - Catering I: Onsite Operations
- Recent Professors
- Dickinson, DonaldBannwarth, Robert
- Recent Semesters
- Fall 2026
- Class Size
- 16 students
- Difficulty
- 5.9Demandingout of 10
- Credits
- 1
- Prerequisite
- HPMGT 1
- Fall 2026 Sections
- View Fall 2026 sections of HPMGT 55
- Transfers To
- Not transferable
- Description
- Study of the operation and regulatory requirements of onsite catering businesses. Topics include; menu planning, equipment selection, space requirements, staffing, and dining room set-up. Focuses on both practical skills and the process of applying for the required licenses.
- Usually Held
- Thu 1:30pm–5:20pm