The classroom portion of this course will focus on the advanced principles of supervising/developing/marketing a food service operation that is either off-site or is served in a separate room. Management theories will be explored in the context of off-site catering or Banquet execution: Developing Systems and Controls, Purchasing Matrixes, Targeted Marketing Plans, Client Service and Problem Solving are emphasized. As well as Regulatory Needs, Staffing and Equipment Needs.