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Apr 20, 2024
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HOSP 2700 - Event Catering Operations
This course is an event planner’s guide to the management of catered events. Food and beverage are the largest portion of a meeting budget, but most meeting and event planners have no formal background in purchasing and managing this expense. This course helps event, meeting, and convention planners save money, negotiate contracts, manage catering personnel, and successfully manage the food and beverage aspects of their event. This course will cover a broad expanse of topics from styles of service, to on premise and off premise considerations, to food and beverage contract negotiations. Students will design a catered event and learn how to book and manage a function from inception to completion.
Minimum Credits: 2
Prerequisites: Completion of HOSP 1530 Loss Prevention, HOSP 1700 Leadership and Supervision, HOSP 2000 Foundations of Customer Service and Hospitality with a “C” or better or instructor consent.
Grading: Letter
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