HOSP2700 — Event Catering Operations
HOSP 2700 - Event Catering Operations 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 s 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 Grading: Letter
Prerequisites: HOSP1530, HOSP2000