FNH 241 - Catering & Banquet Operations

This course emphasizes the application of banquet and catering principles. Presents practical instruction in banquet and off premise catered events with emphasis on quality and efficiency. Includes banquet and off- premise catering, theme parties, weddings, private clubs, hotels and other special meeting events. Emphasizes menu design and pricing, catering equipment, marketing and staffing. Introduces the basics of ice carving and other intermediary suppliers, contractors, and purveyors. Students will plan, prepare, serve and evaluate catered events, meeting the needs of clients and guests. Students will explore techniques that incorporate banquet and catering operations into existing food service establishments.

Co-requisite: NONE

Prerequisite: FNH 112 and FNH 135 all with a “C” or better

Credits: 3(Lec: 2 Lab: 4)