HMGT 263 Catering Management
This course covers the business aspects of catering from two perspectives: a catering manager (supplier) and event manager (planner). In the first half of the semester, students will explore how to manage different types of catering operations, food and beverage menu development, and purchasing and cost control. In the second half of the course, students will approach food and beverage management for their events including menu selection, quantity planning, dietary restrictions, understanding regional pricing variations, and current trends.
Hours Weekly
3
Course Objectives
- Compare and contrast the management and format of different catering facilities, including full-service restaurants, hotel food and beverage facilities, independent caterers, and special event venues.
- Determine how to run an effective and profitable catering operation through menu development, pricing, exploration of cost and profit, seasonality, and catering packages.
- Implement operational controls for a catering operation, such as purchasing guidelines, production controls, and presentation quality assurance techniques.
- Understand beverage management, including catering beverage pricing, beverage menu planning, and alcohol service and liability.
- Use best practices in the management of attendee special needs and develop logistical and communication plans to address attendee meal choices, allergies, and dietary preferences.
- Discuss current trends, guest demographics, and regional variations in food and beverage management, integrating those trends into quantity-based menus for large and small-scale events.
- Understand the difference between menu package pricing and a la carte pricing, and prepare menu selections for each scenario; develop a formula-based food and beverage menu that automatically adjusts for quantity and price variations.
Course Objectives
- Compare and contrast the management and format of different catering facilities, including full-service restaurants, hotel food and beverage facilities, independent caterers, and special event venues.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Written Communication Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
- Determine how to run an effective and profitable catering operation through menu development, pricing, exploration of cost and profit, seasonality, and catering packages.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Critical and Creative Thinking Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Maintain appropriate cost control and financial management skills.
- Implement operational controls for a catering operation, such as purchasing guidelines, production controls, and presentation quality assurance techniques.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Scientific Reasoning Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Maintain appropriate cost control and financial management skills.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Operate in a context of legal, ethical, and service modes as set by the industry.
- Understand beverage management, including catering beverage pricing, beverage menu planning, and alcohol service and liability.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Written Communication Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Maintain appropriate cost control and financial management skills.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Operate in a context of legal, ethical, and service modes as set by the industry.
- Use best practices in the management of attendee special needs and develop logistical and communication plans to address attendee meal choices, allergies, and dietary preferences.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Critical and Creative Thinking Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Utilize problem-solving skills related to managerial issues with the hospitality/tourism industry.
- Discuss current trends, guest demographics, and regional variations in food and beverage management, integrating those trends into quantity-based menus for large and small-scale events.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Critical and Creative Thinking Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
- Understand the difference between menu package pricing and a la carte pricing, and prepare menu selections for each scenario; develop a formula-based food and beverage menu that automatically adjusts for quantity and price variations.
Learning Activity Artifact
Procedure for Assessing Student Learning
- Critical and Creative Thinking Rubric
Program Goal(s)
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Function at the entry-level or mid-level management position within the hospitality field.
Degree: Hotel, Restaurant, and Event Management - A.A.S. Degree (Career)
Maintain appropriate cost control and financial management skills.