HOS 212 Catering: Special Functions
This is a capstone course integrating all aspects of the food emphasis of the Hospitality Curriculum including planning, production, and supervision aspects of catering for special functions using the concepts and techniques for operating a restaurant facility. Management and culinary skills are stressed as the student gains competency in "real" situations running our campus dining facility.
- Prerequisite: HOS 101, HOS 102 and HOS 104
- Hours: 13
- Credits: 6