COURESE OVERVIEW

This course discusses in detail the critical aspects of management involved in running a catering business like how to get the appropriate licenses and permits, what kind of kitchen you need, basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price your services, and moving the food safely from one location to another.

CONTENT

• What is Catering?
• State and Local Regulations
• Food Safety
• Business Planning
• Getting Started
• Marketing
• Party Planning
• Meal Planning
• Shopping
• Timing and Kitchen Efficiency
• Logistics: Getting the Food to its Destination on Time

TRAINING METHODOLOGY

The training methodology combines lectures, discussions, group exercises and illustrations. Participants will gain both theoretical and practical knowledge of the topics. The emphasis is on the practical application of the topics and as a result participant will go back to the workplace with both the ability and the confidence to apply the techniques learned to their duties.

CERTIFICATION: On successful completion of the course, each participant will be issued an NUPRC/Shell Accredited Certificate.