HTE 3633 - Catering and Menu Planning

3(2 + 2)

Prerequisite: HTE 2613 or Permission of instructor

This course provides a solid foundation in designing, costing, marketing, and merchandising of catering and menus. Nutrition, recipe development and costing, menu planning, menu styles, off-premise catering, and special events planning will be studied. Students will develop workable, quality menus as tools for planning for profitable food service operations. Students will plan, organize, and manage a catered event.