Catering and Banqueting Management - FBM 333

The course leads to a thorough understanding of the different catering concepts for special functions and banquets. Lectures and demonstrations focus on planning and creating catering menus, working methods, catering equipment/furniture, kitchen and service layout, banquets service sequence, function preparations and execution, banquet sales, and human resources organization and management for catering operations. The course will equip students to operate and manage different types of catering and banqueting services, on and off premises. Prerequisite: FBM 312