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Sep 27, 2024
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2011-12 Vincennes University Catalog [ARCHIVED CATALOG]
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REST 240 - Banquet, Catering, and Operational Management 6 hrs (Sem II) Service of special functions, banquets, receptions, parties, etc. is stressed along with front-of-the-house management, service and operation. Included will be the study of catered off-premise events; themes, style and set-ups of special functions; styles of food and restaurant service; and the banquet department management. Students will utilize laboratory time in the actual practice of dining room supervision set-up and management. 3 lecture hours, 6 laboratory hours.
Speaking Intensive Course
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