In this subject, students will develop an appreciation for the expertise needed to create menus, pair cocktails with diverse food styles, and manage the staffing, logistics, and venue requirements for successful event food and beverage services. Topics will also cover considerations for dietary restrictions and cultural sensitivities.

Knowledge Core Competency: Upon completion of this subject, a student is expected to discuss the logistics and venue requirements necessary for effectively executing the food and beverage aspects of an event.

Objectives:

1. State how caterers evaluate their catering achievements.
2. Define the purpose of a meal function.
3. Explain how most beverage functions are sold.
4. Differentiate between on-site and off-site catering.
5. Discuss the importance of room setups and layouts.
6. List key items to consider in budget preparation.
7. Explain the significance of using reliable outside suppliers.
8. List main topics to include in a contract.

Skill Core Competency: Upon completion of this subject, a student is expected to proficiently develop menus, pair cocktails with various food styles, and effectively manage event staffing.

Objectives:

1. Prepare menus tailored to the specific event function.
2. Estimate the required beverage inventory for specific events.
3. Set up rooms to meet event requirements, including table placement, bar location, and buffet layout.
4. Effectively staff events based on the event size.
5. Read and understand budgets.
6. Coordinate with outside suppliers to provide all necessary amenities for an event.
7. Read and understand contracts.