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What is Catering Services Management Course about?

This document contains a course syllabus for a Banquet, Function and Catering Services Procedures and Management course. The syllabus outlines the course vision, mission, philosophy and objectives. It details 18 weekly topics that will be covered over the semester, including menu planning, food and beverage service techniques, banquet operations, and customer service. A variety of teaching methods are listed such as lectures, demonstrations, role playing and laboratory activities. Assessment tools include q

Author

Charlemagne Tan

Language

EN