HRM 263 - Banquet and Catering Operations

Credit Hours: 3
Prerequisite:

or permission. This course introduces the execution of banquet and catered events with an emphasis on the management of these events in a hotel, restaurant, or other meeting and event venue. Students will examine and practice styles of service, table and space arrangement, food presentation and service, as well as event staffing. Sales contracts and banquet event orders are introduced along with event management software. Fall