MASTER SYLLABUS

Course number & title:                      Business 437 – Catering

Department(s):                                   Hotel Restaurant Management

Credit hours:                                      3

Prerequisites:                                     Business 337

Fees and charges:                              None

Effective catalog date for this master syllabus:   2006/2007 

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1. Catalog description:
Practical application of the aspects of catering beginning with the requirements of banquet hall, mobile and off-premise catering, staffing requirements and service standards.  Theme dinners will be served on a reservation basis in the Accent Room.  Students will be responsible for all planning, implementation and control of these events.

2. Course content:                                                                                                                                                  

Plan and supervise dinners open to the public.

3. Student learning objectives:
To gain practical  knowledge of how to plan, organize and supervise a catering or special events operation.  

4. Student assessment criteria:                                                                                                                      

Dinner evaluations, Project Report (oral and written) 

5. Additional information (optional):
Text:     The Book of Yields, 5^th edition by Francis T. Lynch, Wiley & Sons

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