Recent ProfessorsNot yet assignedRecent SemestersNo scheduled sections on recordClass SizeNot publishedCredits3PrerequisiteHOSP 165 - Kitchen II HOSP-165 or equivalent Transfers ToCSUDescriptionThis course provides an introduction to operating a catering business. Topics discussed will include effective client relations, event planning, pricing and cost controls, legal issues, and equipment requirements. Menu planning for a variety of events such as banquets and plated events will also be covered. 