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Catering Professional

This course focuses on the skills and knowledge needed to become a catering professional. Catering management studies the practical elements of marketing, managing and operating quality, and safe and successful events.

catering-professional
$1,295.00 (USD)

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Overview

Objective

Outline

  1. The Elements of Catering Services
    1. Introduction
    2. Catering Events
    3. Food Service Styles
    4. The Essentials of Main Service Styles
    5. The Advantages of Main Service Styles
    6. Resources Required for Main Service Styles
    7. Budget Considerations for Main Service Styles
    8. Calculating Human Resource Requirements for Main Service Styles
    9. Matching the Service Style to the Catering Event
  2. Events Management Collaboration
    1. Introduction
    2. The Structure of Event Types
    3. Event Planning
    4. Additional Catering and Event Services
  3. Food Production Practices
    1. Introduction
    2. Food Production Systems and Methods
    3. Food Safety Requirements
    4. Converting Measurements
    5. Portion Estimation for Events
  4. Beverage Management Requirements
    1. Introduction
    2. Legal Considerations
    3. Characteristics of Spirits
    4. Characteristics of Wine
    5. Beverage Profit Margins
  5. Sales and Marketing Plans
    1. Introduction
    2. Target Markets
    3. Marketing Plans
    4. Sales Forecasts
  6. Catering Contracts
    1. Introduction
    2. Elements of a Contract
    3. Essential Clauses
    4. Other Laws
  7. Human Resource Planning
    1. Introduction
    2. The Recruitment Process
    3. Employee Inductions
    4. The Training Cycle
    5. Performance appraisals
    6. Exit Interviews
  8. Accounting Principles
    1. Introduction
    2. Accounting Terminology
    3. Financial Statements
    4. Accounting Methods
    5. Inventory Valuation Methods

Requirements

Prerequisites

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Instructor

FAQs

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Ohlone College

43600 Mission Blvd, Bldg 18
Community Education
Fremont, CA 94539 US
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