FSS 2284C Catering and Banquet Management

In this course, students are introduced to the logistics of preparation, production, transportation, and implementation of catered events, including analysis of typical banquet/event contracts. Emphasis is given to menu planning for various types of banquets, themed buffets, and physical management of floor layout and table set-up. Training techniques for supervisors in the dining room and banquet service are practiced. This course requires service-learning at actual events wearing a uniform.

 

3 credits

Prerequisites

FOS 2201

Course Fee

Lab fee $575.