HTL 260* - Catering Services

This course addresses the essentials of catering management. It incorporates menu management, marketing, pricing, and problems faced by the catering professional. Also examined are cost control and management. The course will also explore the creation of themed events and menu-design.

Vocational/Career Program Designation: *Designated primarily for vocational/career programs This course may be accepted as transfer credit by some colleges and universities, but that decision is made by the receiving institution. This course is collegiate level work, but has been developed with a purpose other than being a university parallel course.

Credits: (3)

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