Topics covered include styles of dining room service, tableside preparation, the service and hosting function, conference and banquet marketing, the marketing service, and control of wine and alcoholic beverages. Provides an understanding of the resources of and the roles played by public agencies and bureaus and private agencies and businesses, as well as information about managing, controlling documentation, and operating tourism and destination support facilities. 3 credits HFM 266 Meeting Planning, Organization, and Management Provides the applied knowledge and skills needed to plan professional meetings and conferences. A step by step process covers the decisions, problems, and concerns of effective meeting planning. Includes several exercises, both in class and in the cooperating business community, and a team project based on a variety of typical professional specifications.
Lively discussion is encouraged.
An opportunity to apply classroom theory in an actual work setting in a supervised position. An opportunity to develop in-depth knowledge and demonstrate increased levels of expertise in a supervised position. Seminar includes presentation of reports and discussion of topics related to success on the job.