Jan 29, 2022  
2020-2021 Updated Catalog through 2/22/2021 
    
2020-2021 Updated Catalog through 2/22/2021 [ARCHIVED CATALOG]

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FSS 2284C - Catering, Banquet and Event Management


3 Credit Hours
(Spring)

Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup. Training techniques for supervisors in dining room and banquet service is practiced. Development of stewarding and production checklists is practiced.



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