RVCC #FMTC 232) Catering Management

This course is an introduction to catering management in the hotel/restaurant industry.  It provides an overview of the requirements in developing a successful catering program in hotels, restaurants, and private establishments.  Students will recognize the factors involved in preparation and service the determine the acceptability of food (quality, quantity, appearance, palatability and price).  Textbook is an extra cost.

Textbooks are an addtional cost.
Required Textbook:  Catering Management 4th edition
Author:  Nancy Scanlon, ISBN # 13: 9781118091494