HOSP 2203 — Professional Catering & Banquet Management 3 Credit Hours

Planning, production, and execution of catered events and banquets. Topics covered include needs assessment, client relationships, operations, food production, technology, primary and auxiliary services, and post event activities. (3 lecture hours, 3 lab hours)

Part of

• Hospitality Sales and Marketing, Certificate
• Meeting and Event Planning, Certificate
• Meeting and Event Planning, A.A.S.
• Restaurant Management, A.A.S.

Source ↗

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