HSP 450 Catering Management

Fall-Spring Semesters

This course is designed to focus on the concepts, practices and processes of catering management with a focus on the creative process, products service offerings, pricing budget management, infrastructure design and event execution. Students will analyze case studies and learn to interpret client needs, levels of service and venue alternatives. At the end of the semester, students will produce a fully designed, fully costed, accurately analyzed event showing creativity control and implementation of all the requisite logistics. Prerequisite: HSP 300

3 credit hours