FSHM 2610 - Banquet Management

This course introduces students to the principles and intricacies of banquet management as it applies specifically to the hospitality industry. Students study banquet and catered functions, banquet event order, how to book a function and how to manage a function from inception to completion.

Prerequisites:
FSHM 2600 Dining Room Management

Co-requisites:
None

Credits: 2

Contact Hours: 2 lecture hrs/week