HOST 106 - Banquet and Conference Operations3 Credits Banquet and conference operations featuring how to turn banquet event orders into serviceable events with proper room set-up, inter-departmental communication, service etiquette, and break-down post-event.
Fees
Quarters Typically Offered
Spring Day
Designed to Serve Hospitality and Tourism Management students and all College students. Active Date 20180514T14:06:15
Grading Basis Decimal Grade Class Limit 28 Contact Hours: Lecture 33 Total Contact Hours 33 Degree Distributions: ProfTech Course Yes Course Outline 1) History, terminology, and scope of banquet and conference operations
2) Soft skills such as attention to detail, critical thinking, and effective communication with out-sourced partnerships and internally through documents such as Banquet Event Orders
2) Communication skills, attention to detail in banquet/conference operations
3) Scheduling and procurement to align with budgeting
4) Banquet Event Orders and the management of events
5) Service styles
6) Room set-up from tabletop sizes to chair and table placement
7) Hard skills such as napkin folding, table skirts, dress, and receiving
8) Beverage service
Student Learning Outcomes Learners will perform effectively when preparing rooms for events based on banquet event orders
Learners will accurately interpret industry terminology including from banquet event orders, requests for proposals, and job descriptions.
Learners will perform effectively when setting tables for specific event types.
Learners will identify banquet service styles.
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