Throughout this course, students will examine special events and catering operations, menu planning and pricing, food procurement, safety and sanitation, human resource management, sales and relationships with other departments and outside vendors. Emphasis throughout the course will be placed on logistical operations and different market segments.
Terms Typically Offered:Fall
Textbook information will be available online for each term's courses 45 days prior to the first day of classes
for the term.
The courses in this catalog are identified by prefixes and numbers that were assigned by Florida's Statewide
Course Numbering System, a system used by all public postsecondary institutions in Florida and 32 non-public
institutions. Seminole State controls the description, credit and content of its own courses.