Syllabus_HTM 2514_Fall 2009

Syllabus_HTM 2514_Fall 2009 - Syllabus _HTM 2514_Catering...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
Syllabus _HTM 2514_Catering Management Syllabus HTM 2514 Catering Management (Fall, 2009) Instructor: Gyumin Lee Office hours: Tuesday 10:00 ~ 12:00 pm or by appointment (gmlee@vt.edu) Room 351 Wallace hall COURSE OVERVIEW This course introduces students to various venues in which catering services can be offered, and presents an overview of the functions, processes, and controls found in successful catering operations. The class is presented utilizing a total business approach to opening and operating a successful catering operation. COURSE OBJECTIVES Upon completion of the course, the student will be able to demonstrate an understanding of catering management that includes: Different styles of catering operations How to develop a catering business Catering menu development and design Pricing methods and cost percentages Operational controls for catering Human relations (employees and customers) Catering marketing and sales COURSE SCHEDULE Exam % of Final Grade Periods 1 15 % Chapters 1, 2, 3, 4 (including all additional readings, videos) Sep 14 ~ Sep 17 2 15 % Chapters 5, 6, 7, 8 (including all additional readings, videos) Oct 12 ~ Oct 15 3 15 % Chapters 10, 11, 12 (including all additional readings, videos) Nob 09 ~ Nov 12 F/P 35% Final Project Nov 16 (Due date)
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 3

Syllabus_HTM 2514_Fall 2009 - Syllabus _HTM 2514_Catering...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online