HOT253 Banquet Management and Operations (2-3-3)
This course emphasizes the application of banquet and catering principles. This course allows students to actively participate in the management and service of actual banquets in a public setting. This course introduces students to the relevant knowledge, concepts and techniques involved in American banquet service. Russian, French and other forms of buffet service are also introduced. The importance of coordination between back- and front-of-the-house personnel, equipment operation and maintenance, including dishwashing operations, and inventory control are also covered. Sanitary practices and compliance with laws and ordinances of the Department of Health are stressed and enforced. Students are required to have a professional waitperson's uniform to participate in banquets. The time to complete an individual banquet will vary according to menu and guest requirements.