NUFS 22 - Catering and Beverage Management

2 units
Planning and executing catering and buffet functions. Evaluation of alcoholic and non-alcoholic beverages regarding purchasing, storage, preparation, merchandising and regulations.

Misc/Lab: Lecture/lab 4 hours.

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

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

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