Professional Hall Management – Events and Banqueting Course

Advanced Training in Hall Management - Events & Banqueting

The Congusto Institute's Advanced Training Course in Dining Room Management – ​​Events and Banqueting is a professional course in Milan designed to train operational and management figures in the dining room, hospitality, and event services sectors.

The program prepares professionals capable of working in food events, catering, banqueting, hotels, and organized structures, with specific skills in managing service, personnel, and the operational dynamics typical of complex contexts.

Who is the course aimed at?

The event and banqueting room management course is aimed at:

– those who already work in the dining room and wish to grow in their role
– those who want to specialize in the events, catering and banqueting sector
– hospitality and catering professionals
– people from other sectors interested in the world of food events

No previous experience is required. Admission is through an orientation interview.

Objective of the path

The course's goal is to train professionals capable of coordinating dining room service at events and banquets, managing people, time, flow, and customer relationships.

The program integrates operational, organizational, and managerial skills, preparing students to work responsibly in highly operationally intensive contexts.

What the Hall Management course offers

The course includes:

– specialized training on dining, events and banqueting
– practical and work-oriented approach
– limited-access classes
– professional teachers active in the hospitality and events sector
– final assessment of skills
– possibility of curricular training internship, when applicable

Program and study plan

Advanced room service

– service organization
– roles, hierarchies and responsibilities
– customer reception and management
– service in highly complex contexts

Events, catering and banqueting

– operational management of corporate and private events
– service flows and timeframes
– set-ups and mise en place
– coordination of the staff during the event

Brigade Management

– operational leadership
– briefing and coordination of large and temporary teams
– stress management during service
– problem solving in critical situations

Food & Beverage for events

– relationship between gastronomic proposal and service
– menu for large numbers
– beverage service applied to events and banquets

Economic management of the service

– costs and estimates
– financial statements and economic control
– management basics applied to organised events and services

Learning method

The course is based on practical and professional teaching, in line with the Congusto Institute approach.

The route includes:

– lessons with teachers and industry experts
– analysis of real cases
– operational simulations
– project work
– final assessment of skills

Professional mindset and working under pressure

The program includes a module dedicated to developing a professional mindset, applied to work in the room and event management.

The module is oriented to:

– management of stress and operational pressure
– effective communication with teams and customers
– leadership and responsibility in service
– management of the unexpected
– concentration and energy management

Career opportunities

At the end of the course it is possible to work as:

– event room manager
– banqueting supervisor
– catering services coordinator
– hospitality coordinator
– assistant event manager in the food and hospitality sector