FSS 2284C Catering and Banquet Management

This course teaches 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, including rental and transportation. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table set-up. Training techniques for supervisors in dining room and banquet service are practiced. Development of stewardship and production checklists is practiced. Permission of department is required.

Lab fee $575. Insurance fee $18. Special fee $1,553.