Catering can mean serving thousands of box lunches to a group of conventioneers, barbecuing chicken and ribs for fans before a big college game, serving an elegant dinner for two aboard a luxury yacht, or providing food, staff, and equipment for an upscale fundraiser with hundreds of guests.
As an event coordinator, it is critical to understand all aspects of catering, such as menu planning and pricing, new food and beverage trends, different styles of service to best suit your clients' goals, equipment needed and delivery, set-up logistics, sanitation, and electrical needs, among others. Having this knowledge will separate you from other coordinators in the industry.
Number of Units: 1.0 graduate level extension credit(s) in semester hours
Who Should Attend: Whether you are an administrative assistant, entrepreneur, manager, or current event professional at an entry level position, who is interested in becoming responsible for coordinating small to large-scale events including meetings, fundraisers, conferences, corporate programs, weddings, reunions, and sporting events, this course is for you!
There are no prerequisites for this course; however, BUS-X836E: Event Overview and Planning is strongly recommended.
This class will give students hands-on experience and an insight into the catering world. Students will tour a facility to understand what it takes to produce an event from a food and beverage perspective. Additionally, a Chef and a Mixologist will prepare a meal, paired with the perfect drink. A discussion will follow regarding the importance of food and beverage selection for events.
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