En | Ar


Banquet and Catering Operations and Management

This course has been developed to provide the participant with an understanding of the various facilities and service providers that provide large scale on- and off-premise catering services as part of their daily business activities. As well as understanding the type of clientele that may use each of these services from time to time. The participant will learn about the key operational steps required in effectively planning and executing a large-scale catering event of any kind. The student manual will provide you with key topics of discussion along with the major steps needed in the successful planning of such an event. The recommended texts will help expand on these areas and will assist the participant in the planning documentation, execution of the actual event and the final evaluation.

Temps présentiel : 26.25 heures

Charge de travail étudiant : 73.75 heures

Méthode(s) d'évaluation : Etude de cas, Examen final, Participation et assiduité, Projets

Référence :
• Catering sales and convention services Ahmad Ismail, ISBN0-7668-0037-7 Delmar Publishers • Successful Catering ISBN 0-910627-22-3 Atlantic Publishing Group • Convention sales and services ISBN 0-9620710-4-8 Waterbury Press • The complete Guide to Professional Meeting and Event Coordination Catherine H. Price ISBN 0-9708584-7-7 CHIPSBOOKS • The Catering Management Handbook ISBN 0-7494-0945-2

Les prérequis de ce cours sont les suivants
 Art of Service
Operational Management in Food and Beverage
Ce cours est proposé dans les diplômes suivants
 Licence en hospitality management
Licence en arts culinaires et management de la restauration