Food and Beverage Event Concepts
|Lecture hours per week||3|
|Lab hours per week|
This course provides an introduction to the food and beverage industry from the perspective of an event planner. Students will gain an understanding of basic restaurant operations and how they align with the event cycle of service.
Students will learn how to detail a BEO, create floor plans, quotes and plan an event within a restaurant space. A specific focus on catering, private dining, menu components, concepts and design will also be examined. Students will learn how to successfully manage the food and beverage aspect of an event, taking into account clients' expectations and needs. General knowledge about food and beverage trends will be included and how these trends can impact the planning and execution of an event.
An emphasis will be placed upon developing leadership and interpersonal skills to interact with guests, clients and staff.