Course image H164-HMPE 15 H164-HMPE 15-Catering Management
BSHM Third Year
This
course deals with the over-all operations of a catering business. It provides
students with an understanding of the theoretical concepts of the catering
industry such as contracting functions, recipe quantification, banquet operations
and menu structuring and costing. It also provides students with the proper
venue to conceptualize and execute catering functions and to apply the best
practices in the International Hospitality Standards.