Description: This course focuses on reaching and servicing the group meetings and events market from the perspective of the venue. The process of selling space, functions and events to groups, and the methods for servicing group business after the sale are outlined. Also identified are methods to market an event business, track and contain costs, and measures for operational effectiveness and efficient work schedules. On- and Off-premise catering management is presented from the front-of-the-house perspective, as is theme development with specifics in design and décor. This course is for students in Event and Hotel Management and those interested in a career in hospitality and tourism.