HO-408

Housekeeping, Catering and Conventions

This course provides instruction in the fundamentals of housekeeping management. It stresses employee training, record keeping, executive responsibilities, work methods, safety, sanitation, cleaning materials and procedures, interior design and flooring. It also covers 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.

Credit Hours

45

Min. Grade

0%