Catering Management

This course provides an in-depth understanding of the principles and practices involved in managing catering services within the hospitality and tourism industries. The course covers essential topics such as menu planning, food production, event catering, budgeting, food safety, and customer service. Students will learn how to manage the operational and financial aspects of catering businesses, including managing staff, suppliers, and client relationships. The course emphasizes the importance of delivering high-quality food and service while meeting the needs of diverse clients and events, from small gatherings to large-scale events.

Upon successful completion of this course, students will be able to:

• Understanding Catering Operations: Students will gain a comprehensive understanding of catering operations, including menu design, food production, equipment management, and the logistical challenges of catering for different types of events.
• Managing Budgets and Resources: Learn how to effectively manage financial aspects of catering services, including cost control, pricing, inventory management, and resource allocation to ensure profitability and efficiency.
• Ensuring Food Safety and Compliance: Gain proficiency in implementing food safety regulations and best practices, ensuring compliance with health and safety standards to protect clients and maintain the reputation of the catering business.
• Delivering High-Quality Customer Service: Develop skills in managing customer relations, understanding client needs, and delivering exceptional service to enhance client satisfaction and ensure repeat business in both corporate and social catering contexts.

These outcomes aim to prepare students for managerial roles in catering services, equipping them with the knowledge and skills needed to oversee catering operations, ensure food safety, manage budgets, and deliver excellent customer service for a variety of events and clientele.