FSHM 2610 - BANQUET MANAGEMENT

Institution:

Northern Wyoming Community College District

Subject:

Food Serv Hosp Mgmt

Description:

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.

Credits:

2.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sheridan.edu

Phone Number:

888-675-0505

Calendar System:

Semester

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