Course details
The food and beverage is often times what people remember most about an event! It has to be the right selection, served at the right time, the right way! After taking this course you will be able to identify the food and beverage requirements for an event. Students will learn about menu selection, service style selection, sustainable catering concepts, procurement (sourcing and selecting) as well as basic catering operations and meal plans that reflect client needs and event goals. Using a simulated event, the course also focuses on licensing, alcohol services and related risks, sanitation and food safe requirements. Trends such as sustainable menu planning/ procurement, food and beverage presentation, dietary requirements and restrictions are also introduced and explored.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
Cost
$627.90
Course offerings
Spring/Summer 2023
Below is one offering of MKTG 2024 for the Spring/Summer 2023 term.
CRN 68858
Duration
Mon Apr 03 - Sat Jun 24 (12 weeks)
- 12 weeks
- CRN 68858
- $627.90
Class meeting times
| Dates | Days | Times | Locations |
|---|---|---|---|
| Apr 03 - Jun 24 | N/A | N/A | Online |
Instructor
Rita Rogers
Course outline
Cost
$627.90
Important information
- Internet delivery format.
- Important course information will be sent to you prior to your course start date. Check your myBCIT email account to access this information.
-
Please note that the lecture component for this course is asynchronous, not requiring you to meet each and every week at a specific time, however, there will be specific timelines for assignments and exams. It is important you have a stable and consistent internet connection to access course content. Please check the following link to ensure you meet the computer requirements for the class. www.bcit.ca/files/business/pdf/bcit-sobm-byod.pdf Course content, type and quality of assignments, and general standards for this online course are the same as classroom courses. To be successful in this online course, plan to spend 7-10 hours per week on your studies, or more if it’s a condensed course, starting Week 1. Important course information will be sent to your myBCIT account prior to your course start date.
Status
In Progress
This course offering is in progress. Please check back next term or subscribe to receive email updates.
Learning Outcomes
Upon successful completion of this course, the student will be able to:
- Conduct a food and beverage needs assessment.
- Create menus and meal plans that reflect event audience and demographics, trends and other seasonal considerations.
- Develop a food and beverage service plan for an event that ensures a positive culinary experience for event guests and a smooth operational flow.
- Develop a risk management plan for alcohol service and consumption.
- Incorporate décor and table design items such as unusual / decorative linens, napkin folds, and other creative elements that will enhance the guest experience.
- Explain the basic health department requirements for food and beverage service.
- Explain liquor liability safeguards and risk management for alcohol service and consumption.
Effective as of Fall 2021
Related Programs
Food & Beverage Services for the Event Professional (MKTG 2024) is offered as a part of the following programs:
School of Business + Media
- Sustainable Event Management
Certificate Part-time
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Programs and courses are subject to change without notice.