This course will provide a survey of the many facets of catering and special events including: types of catering and events, sales and marketing, client contact, bidding, contract, planning, tools and equipment, staffing, organization, management and production, creating theme events, service development, menu planning and costing and beverage management. There is also a laboratory component of practical and hand-on experience producing and executing special dinners and unique special events both on-site and off-site with detailed post-event analysis.
- Teacher: Mark Leo Vidal
- Enrolled students: 21