HSL 060 - Catering Professional Online

10 Continuing Education Units (CEU). This course is not for Credit(s).

This course is designed to prepare you to organize and manage a catering function either in a catering facility or at a customer’s location. Topics to be covered include: catering styles; human resource management; accounting principles for catering; marketing; food production processes; food safety and planning for success.

Course Objectives:

Upon completion of this course, the students should be able to:
1. discover the various catering events and service styles and how to successfully implement each;
2. understand the importance of planning and collaborating with external providers to ensure success of a catering event;
3. understand food production and measuring systems to accurately estimate catering quantities and carry out food production according to food safety requirements;
4. understand the legal and financial aspects relating to beverage service and Recognize key beverage types in the catering industry;
5. identify market segments in the catering and events industry and how to target them by creating a strategic marketing plan that includes accurate sales forecasting and estimates;
6. understand the importance of a legally binding contract for and accurate representation of, products and services provided in the catering and events industry;
7. determine process and legal requirements for recruiting, inducting, and appraising employees in the catering and events industry; and
8. understand accounting principles and systems used to effectively manage a catering or events organization.