HMGT 1110
Catering and Service Management (3,0,5)
Credits: 3
This course presents a basic overview of the principles of catering and service management in a hospitality environment. Students review and critique styles of service, and develop an understanding of how to make food and beverage outlets more guest-friendly and profitable. Service management is introduced by both theory and practice, and students reflect on contemporary issues related to providing service excellence in different service environments.
Prerequisite: English 12/English 12 First Peoples with a minimum of 73% (within the last five years), or Level 4 on the composition section of the LPI (within the last two years), or completion of ENGL 0600, or completion of ESAL 0570 and ESAL 0580 with a grade of C+ or better. Serving It Right and Foodsafe Level 1. Required Lab: HMGT 1110L