Events Catering US$175.00
Unit I: Introduction to Events Catering
Unit II: Food Safety and Hygiene
Unit III: State and Local Requirements
Unit IV: Vendor Selection
Unit V: Meal Planning
Unit VI: Grocery Shopping
Unit VII: Financial Management
Unit VIII: Event Marketing and Promotion
Unit IX: Kitchen Efficiency
Unit X: Business Startup and Branding
Unit XI: Marketing and Promotion
Final Presentation and Review
The student will be given a thorough introduction to designing, launching, and running a successful catering business in this course. Whether on-site, off-site, transportable, located inside a hotel, a restaurant, or operated from a kitchen in a private residence, the student will gain the requisite knowledge, including managerial and cooking abilities.
Course Objectives
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Assess skill level and understand the qualities a successful caterer must possess.
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Recognize the numerous catering options.
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Have the ability to draft a catering agreement.
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Control simple cost-reduction measures.
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Create enticing and successful menus.
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Make sure food is safe.
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Plan the location of the equipment.
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Examine potential career paths by taking part in field visits and listening to guest speakers.
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