HOT 253(2-3-3)
Banquet Management and Operations
This course emphasizes the application of banquet and catering principles. Serving and managing banquets will be emphasized. American, Russian and Buffet services will be covered. Banquet sanitation is also covered, including proper dishroom operation. Students will be required to demonstrate their proficiency by managing, serving and washing dishes for on-premise banquets. Sanitary practices and compliance with laws and ordinances of the Department of Health are enforced. Students are required to have a professional wait person's uniform to participate in class.
F, S