2019 - 2020 Undergraduate Bulletin

Courses

Course Description

HM 225 Banquets and Catering 4 cr. (3-0-3)

  • Offered: Winter
  • Prerequisite: HM 210 and HM 226.

Banquet operations and catering organization procedures including setup, layout, pricing, costing, on-and off-premise events, bar and wine service will be discussed in depth.

courses