This course examines all aspects of planning off-premise catering events from assessing a venue to costing the labour and equipment charges and determining appropriate food service for the venue and budget. Those venturing into the off-premise catering field or who have responsibility for planning catering events will benefit from this course.
Below is one offering of this course for the Spring/Summer 2018 term.
Mon Jun 18 - Fri Jun 22 5 Days
|Jun 18 - Jun 22||Mon - Fri||08:00 - 16:00||DTC Rm. 820|
TBD – see Learning Outcomes in the interim
Upon successful completion of the course, the student will be able to:
Effective as of Fall 2016
MKTG 1121 is offered as a part of the following programs:
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