HRM 62 Event Planning and Catering
3 Units (Degree Applicable, CSU)
Lecture: 36 Lab: 54
Prerequisite: HRM 52
Event planning and catering with an emphasis on the business and culinary aspects of catering. Includes event types, revenue-cost analysis, menu pricing, staff coordination, organizing logistical components, client negotiation and contracts, contracting vendors, conflict resolutions, and marketing. On-campus catering events are required for the lab. Duties may include setting tables, preparing food, serving food, building buffet stations, cleaning, and setting up and breaking down of events.