CULINARY BUSINESS (4 SCU)

Learning Outcomes:

On successful completion of this course, students will be able to: describe on-premise and off premise catering; illustrate Food preparation and service for catering; build a menu and recipe for catering; 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;
6. Marketing;
7. Event Planning;
8. How Can We Serve You?;
9. Dining Room;
10. Food Preparation and Service;
11. Sample Menus and Service;
12. Recipes for Catering;
13. Review;
14. Introduction to Prototype Development II;
15. Documentation;
16. Feedback;
17. Product / Service Prototype;
18. Key Partnership;
19. Finance & Perceptual Map;
20. Infographic.