Course Description

After taking this course, students are expected to have understanding and skills in planning and organizing a catering business for institutional/institutional needs, both commercial and non-commercial. This course is a 3 credit practical course which includes: understanding the basic concepts of catering business management, being able to group types of catering businesses, applying planning aspects in organizing a catering business, applying organizing in organizing a catering business, and students being able to organize a catering business. Learning method by giving assignments and exercises/practice. Assessment includes: participation/activity in lectures, independent assignments, group assignments, practical implementation and sub-summative and summative exams.