HMGT 204 - Catering and Banquets

(R only)

Study of the planning and operation of catering facilities in hotels and as an independent business. Includes preparation, presentation, and service of food for catered events. PREREQUISITE(S): HMGT 110 and HMGT 111 or consent of department. Two hours lecture, three hours laboratory each week. Formerly FM 204.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

Describe the different forms catering can take.
List the attributes of successful caterers.
Identify the components of a catering contract.
Explain how a caterer determines staffing needs.
Determine service equipment needs for a small function
Explain the importance of food safety in catering.
Describe different types of catering menus.

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