Catering, Functions and Banqueting Management - FBM 332

Course leading to a thorough understanding of the different catering concepts for special functions.Lectures and demonstrations focus on menu planning, working methods, catering equipment, kitchen and service layout, service, events preparation and execution, sales, and human resources organization. The course will equip students to operate and manage different types of food and beverage service, on and off premises. Corequisite: FBM 313.