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Description
Food service can determine the success or failure of any event. This course examines how a conference/event planner designs and implements the food service needs of the event. Students will review menu planning and design, software programs, beverage operations service, and standards training.
Prerequisites
Students are required to pass prerequisite courses with a grade of C or higher. Exceptions apply; please consult your department chair.
- Understand food functions for a conference, meeting, expo, and event.
- Know catering services procedures and their integration into food service operations.
- Know the market potential of a catering business.
- Understand several catering software systems.
- Identify the components of a catering menu programs.
- List management tools used to set policies and procedures to ensure a consistent standard of purchasing, production, and presentation.
- Define and create quality standards and operating practices for catering services.
