Catering, Restaurant and Food Management: Concept to Customers
This course introduces students to the art of managing catered events, restaurant operations and other types of food services. Students are exposed to real life catering and meeting planning situations through actual event photos, banquet event orders (BEO's) and contracts of current conventions, meetings and high profile national events. Nutrition, menu planning and design, creation and styles of service are focal points. Principles of environmental management of facilities, planning, design, kitchen equipment and furnishings are also points of interest.

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