Outline



MOHAWK VALLEY COMMUNITY COLLEGE

UTICA AND ROME, NY

COURSE OUTLINE

FS 204 Banquet and Catering Management C-1, P-6, Cr-4

Course Description

Off premises and banquet catering will be discussed, with emphasis on industry practices, standards, and terminology. Menu planning, pricing, selling, food preparation, dining room service, staffing, and personnel management will be explored in both theory and practice. Participants in this course will work together to produce multi-course dinners for service to the public. As Chef/Managers, students will be responsible for the planning, execution and analysis of their catered function. As members of the brigade, students will be called upon to practice the principles of food preparation and service acquired in previous courses. Proper uniform is required. Prerequisites: FS160 Dining Room Service, FS210 Food Preparation 3

Student Learning Outcomes

Upon completion of this course, the student should be able to:

• Compare and contrast on-premise catering to off-premise catering

• Plan and manage a catered function from concept to clean up through:

o Planning,

o Promotion,

o Production,

o Service,

o And cost control.

• Analyze and evaluate meal service and production.

• Discuss the catering business in terms of:

o Marketing,

o Menu planning,

o Equipment and facilities management,

o Staffing,

o Production,

o Service,

o And financial control.

• Plan, execute and analyze a catered function.

• Perform as members of the brigade system.

• Practice the principles of food preparation and service acquired in previous courses

• Practice and apply the principles of Safety and Sanitation

Major Topics:

Mise en place

Menu construction and planning

Costing out menus

Recipes costing

Market order planning

Quantity food production

Buffet presentation

Plate presentation

Restaurant controls

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