Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.
Prereq: Hosp 109-152 OR Hosp 109-121 and Prof, Ethics & Etiquette 316-129; Sant Food Srvc 316-118; ACCPL Read >= 54 & Sents >= 83 OR ACT (Read/Sent) >= 18 OR Program Prep OR Not pursuing degree. PPD students w/o ACCUPLACER or ACT must consult instructor