Students learn the logistics of preparation, production, transportation, and implementation of catered events, including analysis of typical banquet/event contracts. Emphasis is given to menu planning for various types of banquets, themed buffets, and physical management of floor layout and table set-up. Training techniques for supervisors in the dining room and banquet service are practiced. In this course, students are required to complete service-learning at actual events wearing a uniform.
Prerequisites: FOS 2201