Effectively managing food and beverage for a convention, conference, event, or meeting means successfully working with many variables. This course will examine the process, beginning with knowing your group and their needs, understanding the different role food and beverage can play within a program, and creating a budget. Once these elements are in place, the fun really begins, learning how to work with a hotel or off-premises caterer to create wonderful menus while staying within your budget. We will share a few tricks of the trade that make this process a little easier.
|Dates||Days and Times||Location||Faculty|
|3/21/20-3/21/20||Sat, 9:00AM-5:00PM||DTC 621||Tiffany Davis|
* Class meets at the Downtown Campus in the Westfield San Francisco Centre, 835 Market Street.
COURSE FEE: $335
|Refund Code||Full Refund||75% Refund||No Refund|
|CEL_1||Class dropped one day prior to class start day||N/A||Class dropped on or beyond class start day|
Last Update: Feb 14, 2020 9:37am