Spring 2019 Official General Catalog [Archived Catalog]
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BHM 275 - Hospitality Catering and Community Service
Students interested in either the hotel or restaurant business will find catering an integral part of their operational bottom line. They will also find community relations indispensable to overall business success. This course covers the basics of catering from planning to execution of actual events. Students will perform various job functions for all planned catering events while serving the community through fundraisers or charitable events.
Prerequisite- Corequisite
Prerequisites: BUS 108 Accounting for a Service Business, BHM 110 Sanitation and Safety, BHM 216 Quantity Food Production, BHM 235 Hotel and Restaurant Cost Control, or permission of the instructor
Credits: 3
Hours
3 Class Hours
Note
Active membership in the Hotel/Restaurant Club is strongly encouraged.
Course Profile
Learning Outcomes of the Course:
Upon successful completion of this course the student will be able to:
1. Think in enterprising and entrepreneurial ways.
2. Have an appreciation for the importance of public relations through community service.
3. Indentify and meet prioritized community needs.
4. Effectively deal with conflict resolution.
5. Market and publicize catering and fundraising events.
6. Understand the similarities and differences between for-profit and non-profit activities.
7. Establish non-profit organizational mission statements and strategies.
8. Discuss and identify various styles of catering operations.
9. Develop catering operations from its nascence through successful conclusion.
10. Create a catered even menu.
11. Purchase and procure food and equipment for a catering event.
12. Prepare a catering menu.
13. Price and cost control a catered function.
14. Effectively manage revenue from a catered event.
15. Select and utilize special catering equipment.
16. Layout and design a catering function.
17. Forecast and manage the beverage needs for a catered event.
18. Staff and schedule employees for a catered event.
19. Recognize their own professional weaknesses and strengths and objectively evaluate the professional strengths and weaknesses of others.
20. Manage the onsite operational concerns of a catered event.
21. Employ and ensure quality at a catered event.
22. Effectively manage sanitation concerns for a catered event.
23. Employ various software programs for menu creation, publicizing, marketing and cost controls of catered events.
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