HRM 254 - Catering & Event Planning

Institution:

Delaware County Community College

Subject:

Hotel And Restaurant Management

Description:

This course emphasizes the use of standardized recipes, work improvement techniques, menu pre-costing/pricing in the planning of quantity foodservice operations. Discussions include catering, on/off premise event planning, sales and marketing practices and operational reports/record keeping. Students will plan a quantity food event. Upon successful completion of this course, students should be able to: Use formulas in determining food yields and perform recipe conversions for large groups; Eliminate unnecessary work in a quantity food situation through the use of continuous process improvement; Use banquet/catering management practices, policies and procedures as they relate to planning, organizing, staffing and controlling a large party/event; Explore the current computer software designed for catering management; Plan and cost a special event for a large event with meal.

Credits:

3.00

Credit Hours:

Prerequisites:

HRM 100

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dccc.edu

Phone Number:

(610) 359-5000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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