CLR 260 - Banquet Production Management

Credits: 3
3 Lecture Hours

Prerequisites: CLR 110, CLR 118, CLR 201
Description
This course introduces students to meeting planner and catering and banquet manager perspectives on the various market segments within the special event industry including contracts, checklists, community outreach, menu development, marketing and fiscal awareness of expenditures. The course culminates with an event that is planned, developed and executed by the students.

Learning Outcomes
Upon successful completion of the course, the student will:

Identify event management segments within the foodservice industry.
Identify the specific equipment needs for the catering industry.
Evaluate catering business practices including cost estimates, menu preparation, room arrangements and follow-up.
Calculate staffing requirements for special events.
Analyze financial requirements.
Evaluate commercial recipe programs.
Develop timeline to host event.
Create a special event guidebook.

Listed Topics

Concept development
Special events menus
Community outreach
Types of events
Layouts and needs
Budgeting
Hosting an event

Reference Materials
Class handouts, internet resources

Students who successfully complete this course acquire general knowledge, skills and abilities that align with CCAC’s definition of an educated person. Specifically, this course fulfills these General Education Goals:

Communication
Critical Thinking & Problem Solving

Approved By: Dr. Quintin B. Bullock Date Approved: 3/30/2023
Last Reviewed: 3/30/2023

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CLR 260 - Banquet Production Management