HO-301

Catering and Convention Services

This course will provide the student with the techniques to control staff and equipment for banquets and conventions; develop techniques to assess the quality of competition and establish food and beverage policies; organize the functions of the banquet department within food service operations and hotels. The student will also be acquainted with the banquet sales offices, types of banquets, their cooking control, planning, set-ups and service procedures.

Credit Hours

32

Min. Grade

0%