Sep 19, 2020  
2017-2018 Undergraduate Bulletin 
    
2017-2018 Undergraduate Bulletin [ARCHIVED]

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FN-414 Catering


(3 cr.)
Repeatable for Credit: No
Theory and application of operational and managerial principles for on/off-premise catering for special events. (Cannot be taken for credit by students who have previously taken HT-424.) A special course fee applies.
Prerequisite: FN-124  or FN-240 



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