HOTFS 434 - Catering and Banquet Organization

Institution:

Chaffey College

Subject:

Description:

Class hours: 24-27 lecture; 72-81 laboratory. Limitation on Enrollment: Proof of a current negative tuberculosis test is required. Prerequisite: Hotel and Food Service Management 14 and 436A. Introduction to banquet operations, one of the fastest growing and lucrative areas of the food service industry. Topics include: marketing, packaging and pricing strategies; contracts and licensing; staffing, payroll and bookkeeping; party planning and wedding coordination; on- and off-premise venues; food preparation; beverage service; niche cuisines; equipment costs; set-up and breakdown procedures; and transportation needs. Participation in the planning, production, and analysis of a series of public events (plated dinner, buffet luncheon, cocktail party) is a required part of the course. May be taken three times. 1306.30

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.chaffey.edu

Phone Number:

(909) 652-6000

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

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