Catalog

BUS 487 - Catering and Fine Dining Management (4)

Organizing, marketing, financing, and operating a foodservice business or department is put into action in this course. It incorporates a project involving the planning, development and delivery of a major catered event, with attention to facilities, personnel, menu, decor and cost issues. This course is a capstone course integrated previous subjects in foodservice, restaurant and hotel management and incorporating them to take a strategic approach to the project. Prerequisites: BUS 389 and BUS 387 and BUS 484.