HOS 220 - Catering (4)

Prerequisite: HOS 103 and HOS 108
spring

Lecture: One hour of lecture/discussion per week. Lab: Six hours of lab per week.

Students will perform food production and service in a catering setting for 50 people using event information from an industry style BEO (Banquet Event Order) and standardized recipes. Students will expand on skills learned in previous courses, learn how to work with large quantities in recipe preparation, track food and labor costs, manage team members and time, practice proper sanitation, and exhibit professionalism. Each student will be a part of a management team that will create and demonstrate a management plan among their fellow students serving as employees.

Note: This course is not offered this catalog year.