This course is designed to introduce students to the world of on-premise catering by delving into the different aspects of catering sales and event management from the venue’s perspective. Students will learn about the different types of events and meals beginning with the sale and marketing of the venue. Understanding how to plan and execute an event from start to finish will be the core emphasis of this course. Students will apply the basic principles of working with an event planner by initiating and executing all of the steps required in planning the event including meal functions, room setup, production & solicitation. Students will also have the opportunity to learn the Delphi Sales and Catering system which is used by catering and sales professionals worldwide.
Semester Offered
Fall semester