HRM 203 - CATERING AND BANQUET OPERATIONS
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Difficulty
- 7.0Demandingout of 10
- Credits
- 3
- Prerequisite
- None
- Transfers To
- CSU
- Description
- HRM 203 introduces the hospitality student to the hands-on mechanics of catering and banquet services in the hospitality industry and provides a checklist of details, tips, and ideas on properly managing a banquet event. Additional emphasis is placed on the management of on-premise and off-premise catering events.