HC 246 - Banquet and Buffet Management

Credit Hours: 4

A study of the organization and artful presentation of buffets and catered events. Topics to be covered include menu selection, layout, preparation and presentation of meats, poultry, seafood, vegetables, salads, hors d’oeuvres, charcuterie and baked goods. Decorative pieces, including ice carvings, and garde manger work will be included in the buffet presentations.

Course Outcomes
Upon completion of this course, the student will be able to:

demonstrate appropriate workplace behavior including: punctuality, initiative, planning and anticipation of the work required, acknowledgement and eager participation in achieving the goals of the operation;
demonstrate a professional level of competence with regard to food handling, cooking, service and storage;
properly plan the layout of a dining room for buffet service with respect to ease and efficiency of service, customer comfort, traffic flow and safety; and
organize and set a buffet table with respect to organization, ease and efficiency of service and profitability, using attractive and appropriate display techniques.

Prerequisites: HC 126, HC 128
Corequisites: HC 242, HC 244
F/S (C, N)