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Program Overview
This level would provide students with a basic understanding of the different concepts, processes, and procedures that are used in banquet operations and management. Students would learn about the different types of banquets, the different ways to set up and manage banquet rooms, and the different ways to provide food and beverage service for banquets. |
Module 1: Banquet Room Layout and Design
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- Minimum age of 18 years old.
- High school diploma or equivalent.
- Strong communication and interpersonal skills.
- Ability to work independently and as part of a team.
- Attention to detail and accuracy.
- Problem-solving and decision-making skills.
- Ability to work under pressure and meet deadlines.
These entry requirements are designed to ensure that students have the necessary knowledge, skills, and experience to succeed in the course. The course will cover a wide range of topics related to banquet operations and management, including banquet room layout and design, food and beverage service, event planning and coordination, staff management, and safety and security. Students will gain hands-on experience in all aspects of banquet operations through a combination of lectures, workshops, and practical exercises.
If you are interested in pursuing a career in banquet operations and management, this course can provide you with the skills and knowledge you need to succeed.
100 GLH