FSS 2284C Catering, Banquet, and Event Management
This course introduces students to the techniques and management principles necessary for the management of a catering and banquet operation. The course covers catering functions, special events, and banquets. Course topics will include planning and management, preparation and production, and service with an emphasis placed on planning and management of events. Students examine the management process and learn to apply this process to catering functions, banquet operations, and special events. This course provides students interested in event management with practical knowledge in the management of on and off premise functions.
Credits
3 cc
Offered
SU