TCEM 39100 - Event Catering Management

Institution:

Purdue University-Main Campus

Subject:

Description:

Credit Hours: 2.00. Exploration and creative use of foods and beverages to meet the clients' needs for on-premise and off-premise catering. Concepts of management for the effective operation of catering businesses with analysis of financial framework, menu planning, customer relations, and production-service logistics. Typically offered Fall Spring. 2.000 Credit Hours Levels: Graduate, Professional, Undergraduate Schedule Types: Distance Learning, Lecture Regional Campus Only College Course Attributes: Upper Division

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.purdue.edu

Phone Number:

(765) 494-4600

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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