Skip To Content

Help

Catering and Banquet Techniques (HCA 114)

Term: 2014-2015 - Fall Term

Faculty

Brian M RomanoUser Info
Email address is hidden, click here to email
Office Hours:
  • Saturday, September 9, 2017 5:30 AM to 6:00 PM
  • Saturday, September 16, 2017 10:00 AM to 10:00 PM
  • Saturday, September 30, 2017 7:00 AM to 6:00 PM
  • Saturday, October 7, 2017 7:00 AM to 5:00 PM
  • Saturday, October 14, 2017 7:00 AM to 5:00 PM
  • Friday, October 20, 2017 4:00 PM to 10:00 PM
  • Monday 9:00 AM to 4:30 PM
  • Tuesday 12:00 AM to 6:30 AM
  • Tuesday 9:00 AM to 11:30 AM
  • Wednesday 9:00 AM to 11:30 PM
  • Wednesday 12:30 PM to 3:30 PM
  • Wednesday 12:30 PM to 4:30 PM
  • Wednesday 3:30 PM to 4:30 PM
  • Thursday 9:00 AM to 4:30 PM
  • Friday 9:00 AM to 1:00 PM
  • Friday 1:30 PM to 4:00 PM
  •  
    Karen A ChristyUser Info
    Email address is hidden, click here to email
    Office Hours:
  • Monday 8:00 AM to 10:00 AM
  • Monday 10:00 AM to 12:00 PM
  • Monday 12:00 PM to 12:30 PM
  • Monday 12:30 PM to 3:00 PM
  • Monday 3:00 PM to 5:00 PM
  • Tuesday 8:00 AM to 10:00 AM
  • Tuesday 10:00 AM to 12:00 PM
  • Tuesday 12:00 PM to 12:30 PM
  • Tuesday 12:30 PM to 3:00 PM
  • Tuesday 3:00 PM to 5:00 PM
  • Wednesday 8:00 AM to 10:00 AM
  • Wednesday 10:00 AM to 12:00 PM
  • Wednesday 12:00 PM to 12:30 PM
  • Wednesday 12:30 PM to 3:00 PM
  • Wednesday 3:00 PM to 5:00 PM
  • Thursday 8:00 AM to 10:00 AM
  • Thursday 10:00 AM to 12:00 PM
  • Thursday 12:00 PM to 12:30 PM
  • Thursday 12:30 PM to 3:00 PM
  • Thursday 3:00 PM to 5:00 PM
  • Friday 8:00 AM to 10:00 AM
  • Friday 10:00 AM to 12:00 PM
  • Friday 12:00 PM to 12:30 PM
  • Friday 12:30 PM to 3:00 PM
  • Friday 3:00 PM to 5:00 PM
  •  
    Email all faculty members

    Schedule

    Mon, 2:00 PM - 7:00 PM (8/18/2014 - 12/15/2014) Location: MAIN FHTC M125B

    Description

    Students will plan, organize, direct, execute, and control a catered event. They will demonstrate attention to details and be able to recognize and deal with problems and emergency situations that arise in the catering and banquet environment. They will understand how to be cost-efficient and financially profitable. They will demonstrate the use of computer software applications in catering and banquet planning. They will perform front-ofhouse duties, including enhanced customer service procedures.