Catering, Banquet and Event Management

Catalog description

Students will be taught the logistics of preparation, production, transportation, and implementation of the catered event, including analysis of typical banquet/event contracts. Students learn to determine cost of the project. Emphasis is given to menu planning for various types of banquets, theme buffets, and physical management of floor lay-out and table setup though the course is highlight, Seagrass Restaurant Student Learning Lab dinner series, a capstone event where students execute a full-scale, banquet-style catered service, showcasing their skills in teamwork, and hospitality.