CFS207 Banquet and Event Operation
This course introduces the operation of a Banquet style facility. Students move through hands-on labs that include both front of the house (FOH) and back of the house (BOH). FOH topics, delivered in experiential learning include event planning, customer service, client relations, contract writing, event details, and sub contracts, web-based event sites, booking venues, running an event from conception to completion. BOH topics, delivered through experimental learning in the instructional kitchen, include catering menu development, batch cookery, food calculations, food layout and design.