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Hospitality Spring 2017
FN 152 - SPECIAL EVENTS AND CATERING MANAGEMENT
Units: 3
Event planning and catering business including operations, menu planning/design, pricing, equipment, staff training, sustainable catering practices, digital menu and proposal design, catering industry software, and the expansion of the event market, state-of-the art marketing strategies, social networking, web promotion, and on-demand proposal development.
eventFull term: 1/17/2017 to 5/25/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: None Th9:30AM - 12:20roomVIL 22-1 personT. PichedvanichoksubjectDetails
library_booksBooks
FN 157 - HOSPITALITY LAW
Units: 3
Shows students and hospitality managers how to effectively manage their legal environment. With proactive thinking, students consider how their actions will be viewed in a legal context, thereby precluding many legal difficulties. This course provides relevant exercises, and applies lessons earned to real-world hospitality management.
eventSecond eight weeks: 3/27/2017 to 5/21/2017
TICKETSEAT COUNTDAYTIMELOCATIONINSTRUCTORINFO
Open Seats: NoneOnline publicONLINEpersonJ. CrosssubjectDetails
library_booksBooks
descriptionThis class is available as an Internet Class. Instruction will be offered via the Internet. Is an online class right for you? Please take this quiz: http://www.saddleback.edu/de/DEquiz.html See class tips for online education at http://www.saddleback.edu/oe/online-class-tips, and course access instructions at http://www.saddleback.edu/de/student-technical-support/.