RSTO 2307 - Catering

Institution:

St Philip's College

Subject:

Description:

Prerequisites: HAMG 1321, ENGL 0300 Pre or Co-requisite CHEF 1400 Notes: Offered in Fall semester, day only. Principles, techniques, and applications for both on-premises, off-premises and group marketing of catering operations including food preparation, holding and transporting techniques. The student will discuss the roles of the offpremise versus the accommodator; explain the difference between pricing based on a multiplier, on projected cost analysis, and on competition; and organize, manage, and execute an off-premise catering project. Offered in Fall, day only.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.alamo.edu/spc/

Phone Number:

(210) 486-2000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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