Designed to provide students with an overview of catering operations and management. Students prepare a business plan for a small private catering firm as well as review on-premise catering, menu design and pricing, service standards and equipment purchases.
Term: Spring 2025
Course Type: Credit - 3 Credits
Section: 270
Ways to take the class: Online
Start Date: 01/22/2025
End Date: 05/18/2025
Location: Online
Room: TBA
Instructor: Varies (Subject to change)
Class Size: 25
Section Info: Note: This section is a fully online course with no regularly scheduled meetings. This section is participating in the Direct Digital Access program. A course materials fee of $19.00 + tax will be charged to your student account when you register. Your course materials will be accessible in Canvas on or before the first day of class.For more information, visit http://bit.ly/AACC-DDA.