Transfers ToCSUDescriptionPrerequisite: CLN ART 101 | Lecture: 2 hours | Lab: 4 hours The study of catering sales and operations, including `hands on' practicum and interpersonal dynamics from production through a catering service. Topics covered include the prepa- ration of a menu, estimating cost and food quantities, plan- ning the room arrangement, the setup of buffet and service tables, and the performance of services. In addition, the allo- cation of time to prepare, transport, and setup the equipment and food for a catered event are studied. 