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-of-house duties, including enhanced customer service procedures. Pre requisites: HCA 104 Culinary Techniques and Theory, HCA106 Introduction to Baking and Pastries and HCA128 Food Sanitation