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.
Course Schedule