HC 402 - Banquet and Buffet Management

Credit Hours: 4

A study of the organization and artful presentation of buffets and catered events. Topics include types of events, organization, menu selection and dining room layout. The preparation and presentation of meats, poultry, seafood, vegetables, salads, hors d’oeuvres, charcuterie and baked goods will be practiced. Action stations as well as decorative pieces, such as ice carvings and other types of garde manger work will be included in the buffet presentations. This course may include an event or events staged at a location other than the Statler Dining Room facilities.
Prerequisites: HC 206, HC 208.
Corequisites: HC 404, HC 406.