This course is an introduction to the catering and banquet industry with emphasis on the requirements needed to start an operation and manage its daily operations. Students develop an understanding of the oprganization and equipment needed.
Outcomes
- Describe appropriate methods of scheduling space, time periods and staff for a variety of catering functions
- Describe the appropriate setup and staffing of a banquet room for service
- Describe the basic elements of a catering function
- Identify guest payment methods
Distribution
Career Training
Notes
Face-to-face