RSTO 2307 - Catering

CIP Code: 12.0504
Credit(s): 3
Principles, techniques, and applications for both on-premises, off-premises, and group marketing of catering operations including food preparation, holding, and transporting techniques. Discuss the roles of the off-premise versus on-premise; explain the difference between pricing based on a multiplier, on projected cost analysis, and on competition; and organize, manage, and execute an off-premises catering project.