'HRM' -- Hospitality and Restaurant Management Courses
 
   
 

 
HRM 62 Course Image

HRM 62 - Catering   (3.0 units)
This course is a comprehensive exploration of the catering business with in-depth study of organizing and creating both on-premise and off-premise events.   Marketing and working with clients to combine menu with price.  Contracting outside vendors, problem solving and avoiding common problems before they occur.
(54 hours lecture;    Degree applicable, CSU)

Course Measurable Objectives:

  1. Contrast and compare the positive and negatives of both on-premise and off-premise catering.
  2. Differentiate between the types of catering events and determine which is appropriate for the client's needs and limitations of the facility.
  3. Analyze the traffic patterns of a location (both positive and negative) to maximize the utilization of available space.
  4. Know how to create both kitchen and dining areas for off-premise events.
  5. Design menus to accommodate desires and budgets while still maintaining profit margins.

Course Level Student Learning Outcomes:


Students completing HRM 62 - Catering will be able to:
  1. contrast and compare the pros and cons of both on-premise and off-premise catering.
  2. differentiate between the types of catering events and determine which is appropriate for a client's needs based on available resources and limitations of the facility hosting an event.
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