FSS 2284C Catering, Banquet, and Event Management
Introduces the techniques and management principles necessary for the management of a catering and banquet operation. Covers catering functions, special events, and banquets. Topics will include planning and management, preparation and production, and service, with emphasis placed on planning and management of events. The student examines the management process and learns to apply this process to catering functions, banquet operations, and special events. Provides the student interested in event management with practical knowledge in the management of on- and off-premise functions.
Credits
3 cc
Offered
SU.