The Catering Department offers broad practical courses in planning food and beverage operations. With business needs and customer demands changing daily, this department teaches the newest trends as well as management techniques for implementation.
Banquets and catering are crucially important departments as they comprise of the lion's share of the budget for meetings, events and weddings. Knowing how they operate, being able to plan creatively and the ability to make it a competitive advantage can make a great difference in one's career.
For 2012, Hotel F&B magazine noted that 56% of those surveyed said that banquets and catering is the one area with the highest priority for improvement due to their important contributions towards revenue.
Department instructors are certified CMP, CSEP, CPCE professionals. Lessons are project-based rather than test-oriented. The program, overseen by a committee comprised of members from the National Association of Catering Executives (NACE), emphasizes comprehensive practice knowledge.