EVNT 280 - Banquet & Event Operations

Credit Hours: 6
Lecture Hours: 1
Laboratory (or Other) Hours: 3-18

Prerequisite(s): HOSP 120 and HOSP 125 or CULN 250 and CULN 255 or HOSP 260 and HOSP 265 and CULN 200 or HOSP 235
Corequisite(s): None
Restriction(s): None

This course gives students realistic experiences in the operation and management of a wide variety of on-premise catering functions. Students receive guided experience in food preparation and service and an opportunity to plan, organize, and manage one or more catering functions.

Student Learning Outcomes of the Course:

Review the basic evolution of the banquet function from Ancient Greece to today
Plan all phases of banquet functions, applying current standards
Demonstrate various banquet service styles, event layouts, and techniques
Identify accommodations for various guests needs
Review and apply culinary skills and knowledge
Recognize and apply available and emerging technologies
Adhere to classroom policies and demonstrate/exhibit professional behavior