CART205 — Fundamentals of Catering
3 credits This course covers creation of affordable menus that adhere to customer specifications and price limits while making a profit. Students learn about purchasing techniques, including how to estimate bulk storage space and the quantity of food and beverages required. The course focuses on purchasing beverages and food items in bulk quantities and accounting, inventory, and purchasing in quantity in the food service industry. Students learn to budget and to control food service costs, such as labor, storage, and production. Prerequisites: CART 145 , CART 150 , and CART 155 Corequisites: CART 215 and CART 220 Course
Prerequisites: CART145, CART150, CART155