Food and Beverage Operations for Events

This course introduces students to the key components of food and beverage concepts, procedures and operational requirements for planning and executing an event. Events are introduced and analyzed in the social, corporate and wedding categories. The range of functions that require food and beverage service is examined along with the choice of delivery of appropriate service and menu styles. Menu design and pricing are explored in relation to the profitability of an event. Purchasing processes, costing, food and beverage trends in the three categories, and sustainable operations are introduced. The responsible service of alcoholic beverage is covered through an industry-developed certification program such as Smart Serve.