Banquet Management and Production

Catalog description

Capstone course in Culinary Art. Practice of management and supervisory skills in an in-house restaurant. Students work in management teams to create, plan, design, market, sell, train, and execute a dining event for a minimum of 50 guests. Students rotate through production and service stations, as well as management positions, with responsibility for production, cost control/accounting procedures, and customer relations within the restaurant. Industry experience participating at a community event or function required.