This course provides an in-depth exploration of banquet and catering management, equipping students with the skills and knowledge necessary to succeed in the dynamic catering industry. Over 40 hours, students will engage with key concepts and practical applications related to both off-premise and on-premise catering.
By the end of the course, students will have developed a comprehensive understanding of both off-premise and on-premise catering operations, enabling them to effectively plan, manage, and execute successful catering events. This course prepares students for a variety of roles within the catering industry, fostering skills in organization, management, and customer service.