HOSPITALITY BUSINESS EVENT (2/2 Credits)

Learning Outcomes:

On successful completion of this course, students will be able to: identify on-premise and off premise catering; illustrate Food preparation and service for catering; build  a menu and recipe for catering business;  Design physical / visual representation and constructive breakthrough of business ideas

Topics:

1. Introduction to Catering;
2. Starting Your Catering Business;
3. Pricing for Profit;
4. Setting Up the Catering Kitchen;
5. Staffing; Marketing;
6. Event Planning;
7. How Can We Serve You?;
8. Dining Room and Beverage Management;
9. Food Preparation and Service;
10. Sample Menus and Service;
11. Recipes for Catering;
12. Review;
13. Pricing for profit;
14. Staffing;
15. Marketing;
16. Food Preparation and Service;
17. Sample menu and recipe;
18. Recipes for Catering;
19. Introduction to Catering;
20. Starting Your Catering Business;
21. Pricing for Profit;
22. Setting Up the Catering Kitchen;
23. Staffing;
24. Marketing;
25. Event Planning;
26. How Can We Serve You?;
27. Dining Room and Beverage Management;
28. Food Preparation and Service;
29. Sample Menus and Service;
30. Recipes for Catering;
31. Review;
32. Introduction to Prototype Development II;
33. Documentation;
34. Feedback;
35. Product / Service Prototype;
36. Key Partnership;
37. Finance & Perceptual Map;
38. Infographic.