HSM-276 Catering Sales & Management

Credits: 3
Contact Hours: Lec 3 Lab 0 Practicum 0
Tier Rate: Tier I
Catering and events is one of the fastest growing segments of the hospitality industry. Successful operators must need not only culinary expertise, but also business skills. This class explores the art of personal sales in delivering the ultimate guest experience through catering functions and events. Topics covered will include: marketing and sales, pricing for profit, event planning and management, menu design, decorative elements, site selection and inspection and contract considerations. Students receive instruction and practice in the basics of catering and banquet operations both on premise and off premise. This course covers menu making and food presentation, contract writing, function setup and supervision. Students learn how to successfully balance a catering operation that will both satisfy their customers and attain a profitable bottom line. Prerequisite(s): HSM 125; Grade of “C” or better in CUL 101 and HSM 101.