Topics on the marketing of baked products and costing procedures are included. This course covers the preparation of salads, pates, terrines, sausage, and garnishes. Students plan, organize and set up complete buffets. The techniques of ice carving are included. This course is a study of fundamental marketing strategies that are specific to the hospitality industry.
Emphasis is placed on how marketing strategies target customer needs and wants.
This course is a study of the culinary business' logistical and entrepreneurial aspects of catering management. Emphasis is placed on food preparation, transportation, presentation and cost controls in a variety of settings. Students observe local catering operations through class tours and guest lecture appearances. This course is a study of operational food service management. Topics include food service operations, layout and design of restaurants, marketing and sales promotion, food and beverage procedures, and public relations.