Emphasizes discussion of host venues, on-site activities and legal concerns of meeting planning. Develop the culinary skills needed to prepare advanced catered events. Examine specific party functions, such as breakfast and brunches, large buffet parties, weddings and special desserts including pastries and chocolate. Review creative menu design, theme planning and production methods. Practice presentations in a commercial kitchen setting.
Enrollment is limited.
Study principles of modern food and beverage management as applied to food-service operations. Emphasis is on systems of food and labor cost controls, budgets for food service operations, and menu analysis, pricing and planning. Discuss responsibilities of dining room personnel, customer service and upselling. Students will review bartending, wine service and table side cooking. Students will sit for alcohol certification.