REST 240 - Banquet, Catering, and Operational ManagementS

Institution:

Vincennes University

Subject:

Description:

Service of special functions, banquets, receptions, parties, etc. is stressed along with front-of-the-house management, service and operation. Included will be the study of catered off-premise events; themes, style and set-ups of special functions; styles of food and restaurant service; and the banquet department management. Students will utilize laboratory time in the actual practice of dining room supervision set-up and management. 3 lecture hours, 6 laboratory hours.

Credits:

6.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

vinu.edu/

Phone Number:

(812) 888-8888

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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