HSPM 22 - Catering and Beverage Management

3 unit(s)
Planning and executing catering and buffet functions. Evaluation of alcoholic and non-alcoholic beverages regarding purchasing, storage, preparation, merchandising and regulations.

Misc/Lab: Lecture 2 hours /lab 3 hours.

Prerequisite(s): NUFS 20 or instructor consent.
Grading: Letter Graded

Cross-listed with NUFS 22. Nutrition, Food Science and Packaging is responsible for scheduling.

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