HTM 4110

This course focuses on the management and operation of food service events. Emphasis is placed on event planning and creativity in menu formulation, operational performance, and guest satisfaction. This includes ambience, total service and the dynamic relationship between service and the product of food and beverages. [Restriction(s): This is a Priority Access Course. Some restrictions may apply during some time periods. Please contact the department for more information.][Department(s): School of Hospitality, Food and Tourism Management]