Catering and Banqueting Management

The course leads to a thorough understanding of the different catering concepts for special functions and banquets. Lectures and demonstrations focus on planning and creating catering menus, working methods, catering equipment/ furniture, kitchen and service layout, banquets service sequence, function preparations and execution, banquet sales, and human resources organization and management for catering operations. The course will equip students to operate and manage different types of catering and banqueting services, on and off premises. Prerequisite: FBM 312. its individual needs. This course is intended to enhance an understanding of the managerial aspects of the hospitality purchasing activity. Emphasis is placed on strategic selection and procurement considerations based on supplier information, item need, and value. The purchasing targets are food, beverage, equipment, supplies, services, and hotel and restaurants furnishings. Attention will also be given to inventory management principles of receiving and storing as well as the ethical and technological considerations. Prerequisite: FBM 312.