Offers experience in identifying and analyzing factors that impact the events planned and organized by meeting planners. Main topics include meal functions, beverage functions, on premise and off premise catering, room setups, staffing, high and lower end events, supplier selection and contracts negotiation. Students plan and produce a special event for 300 guests.
Goals, Topics, and Objectives
- Define "catering" and recognize its importance in the management of various types of events.
- Explain the types, purpose, and applications of catering pricing systems.*
- Apply methods for estimating the amount of food, beverage and labor needed for an event.
- Describe various types of food and beverage functions and their purposes.
- Forecast production and service needs.
- Calculate labor and employee benefit costs.
- Explain the typical caterer's objectives.
- Determine which caterer to choose for a specific event.
- List types of catering staff meeting planners are likely to encounter.
- Describe the basic menu planning and design process.
- Explain the main differences among the various types of service styles.
- Determine food, beverage and labor needs.
- Articulate what caterers are willing to negotiate.
- Describe the difference between on-premise and off-premise catering.*
- Describe the typical room setups caterers use.
- Explain the importance of space requirements and room appearance.
- Describe the typical process used by caterers to plan food and beverage production and service production.
- Determine the type, amount and cost of service labor needed.
- Describe the departments in the typical hotel or conference center that support the catering function.
- Describe the types of market segments caterers service.
- Explain the difference between low-cost events and deep market events.*
- Develop a theme party menu.
- Resolve examples of problems that come up when working with outside caterers and suppliers.
- Describe the major challenges caterers face.
- Describe the typical outside suppliers meeting planners must deal with and how to work with them to achieve an event's objectives.
Assessment and Requirements
Total Possible Points: 950 points
- Class Attendance/Participation: 150 points
- Culinary Arts Notebook: 150 points
- Banquet: 100 points
- Individual Home Party Project: 100 points
- Review Questions (end of chapter): 150 points
- Final Comprehensive Exam: 100 points
- 90% - 100% A
- 80% - 89% B
- 70% - 79% C
- 60% - 69% D
- 0% - 59% E
• Meeting Planner's Guide To Catered Events, Patti J. Shock and John M. Stefanelli (Current Edition)
• Optional - Professional Cooking, Visual Food Gd & Wileyplus, Gisslen (Current Edition)