Become a Partner
Become a Partner
Brightwood

Qualification Details

Event Management

Level 2 Event Planning and Management – Banquet Operations and Management

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

  • Understand the different factors to consider when designing a banquet room.
  • Learn about the different types of banquet layouts.
  • Develop skills in designing banquet rooms that are functional and aesthetically pleasing.
Module 2: Banquet Food and Beverage Service

  • Understand the different aspects of banquet food and beverage service.
  • Learn about the different types of food and beverage service.
  • Develop skills in managing banquet food and beverage service.
Module 3: Banquet Event Planning and Coordination

  • Understand the different aspects of banquet event planning and coordination.
  • Learn about the different tasks involved in planning and coordinating banquet events.
  • Develop skills in planning and coordinating banquet events effectively.
Module 4: Banquet Staff Management

  • Understand the different aspects of banquet staff management.
  • Learn about the different roles and responsibilities of banquet staff.
  • Develop skills in managing banquet staff effectively.
Module 5: Banquet Safety and Security

  • Understand the importance of safety and security in banquet operations.
  • Learn about the different safety and security measures that can be taken in banquet operations.
  • Develop skills in implementing safety and security measures in banquet operations.
  • 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

By brightwood-partners.com