HP-435 Catering Management
Catering Management explores all crucial business aspects of banquets and catering both on-and off-premise. The course focuses on banquets and catering within hotels as well as small business management and private catering operations. It presents contemporary menu design and pricing, and strategies to improve food management, scheduling, invoicing, staffing, and training. It also examines food and beverage operational controls that guarantee high standards of quality, service, and presentation.
Credits
3