Credits:
3
In this advanced level course, students will acquire knowledge and examine methods for achieving maximum customer satisfaction and profitability for special events. Students will gain the knowledge and skills required to successfully propose, organize and execute the delivery of special events. Students will contribute to the creation of event menu items that reflect proper cost control practices and take into account customer requests, product availability, special dietary requests and restaurant and staff capabilities. Students will work through the conception, organization, marketing, costing, preparation and service of an event.