Food and Beverage Management at Events (EVEN 1104)

This course provides an overview of food and beverage management and its organizational importance in the events industry. It covers the administrative and organizational structure of food service operations, kitchen and production area setup, contracting strategies, menu planning, and cost estimation. The course also focuses on selecting appropriate food sourcing options, organizing production, operations, and service processes, managing supplier relationships, and ensuring compliance with quality, health, and safety standards. In addition, the course emphasizes practical, applied aspects of food and beverage management across various event types, enhancing students’ ability to develop the essential skills required to work effectively.