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Apr 19, 2024
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2019-2020 Vincennes University Catalog [ARCHIVED CATALOG]
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REST 240 - Banquet, Catering, and Operational Management
5 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. 7 class hours.
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