This course introduces the student to the principles of banquet and buffet service in a traditional food service environment. Students will explore the front of the house operation as it pertains to banquets and buffets, tableside dessert cookery, menu writing and professional dining room decorum. Students will gain an understanding of fortified wine, spirits and cordials and their use in food service. Upon successful course completion, the student will be able to set, service, and break down a dining room for a banquet and buffet service, demonstrate tableside cookery, interact with the production staff effectively and efficiently handle complaints.
CAA201 Banquet and Buffet Service