COURSE OVERVIEW

 This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops. 

 

This course is designed to provide participants with a detailed and up-to-date overview of catering management. It covers the catering business; the legal, financial and operational concerns; the cooking equipment, serving equipment, business equipment and distributors; the food knowledge, cooking skills, business savvy, interpersonal skills and marketing skills; the pricing of food, calculating profit margins, labour and other expenses and staying competitive; and the marketing techniques and methods by identifying the brand/message, networking, social media and viral marketing. 

 

During this interactive course, participants will learn to employ food safety by prepping food, cooking methods and temperatures, storing food and food service; lead and manage team by applying motivational techniques, setting expectations, praising successes and dealing with failures; manage business through hiring and managing employees, keeping a book, taxes, inventory and profit analysis; employ customer service by being open to criticism, learning from mistakes, dealing with customers, distinguishing between real problems and small mistakes; and make the company memorable by applying memorable service, wowing clients, developing a trademark, impressive food and diversifying business.