CLR 260 - Banquet Production Management
Credits: 3
3 Lecture Hours
Prerequisites: CLR 102 , 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: 12/15/2023
Last Reviewed: 12/15/2023
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