EVT 3000Event Catering Strategies

Catalog

Prerequisite(s): EVT 2010 with a D- or higher In this course, students examine the strategies required of meeting and event planners tasked with the development and coordination of food and beverage functions within a variety of meetings and events. Students interpret food and beverage consumption patterns of meeting attendees, identify various service requirements, meal styles and functions, distinguish between on and off-site catering requirements, examine the relationship between the catering department and other departments within a hotel, plan and design sample group menus, and determine appropriate pricing strategies and contractual requirements for meeting and event group functions.