Mastering Catering Fundamentals: From Planning to Execution

Day 1:

Introduction to Catering and Event Management

• Overview of the catering industry

• Role of a caterer in event planning and execution

• Types of events that require catering (corporate, weddings, private parties, etc.)

• Understanding client expectations and catering needs

Day 2:

Menu Planning and Dietary Considerations

• Basics of menu creation for various event types

• Understanding and accommodating dietary restrictions (allergies, vegetarian, vegan, etc.)

• How to create balanced, appealing, and cost-effective menus

• Seasonal and local ingredient sourcing

Day 3:

Food Safety and Hygiene Standards

• Key principles of food safety and hygiene

• Food storage, handling, and preparation guidelines

• HACCP (Hazard Analysis and Critical Control Points) in catering

• Ensuring compliance with local health and safety regulations

Day 4:

Kitchen Operations and Staff Coordination

• Managing kitchen workflows for catering events

• Assigning tasks to kitchen and service staff

• Setting up a temporary kitchen for off-site catering

• Equipment and tools needed for catering services

Day 5:

Event Logistics and Coordination

• Coordinating catering logistics for different venues

• Setting up and managing buffet stations, plated service, or cocktail receptions

• Equipment management: rentals, setup, and breakdown

• Transportation of food and supplies to event sites

Day 6:

Client Communication and Customization

• Understanding client needs and preferences

• Conducting tastings and finalizing menu selections

• Customizing services based on event size, budget, and theme

• Managing client expectations throughout the event process

Day 7:

Cost Control and Budgeting for Catering

• Creating a budget for catering services

• Cost breakdown: food, labor, equipment, and miscellaneous expenses

• Managing costs while maintaining quality

• Tracking expenses and ensuring profitability

Day 8:

Sustainable Catering Practices

• Incorporating sustainability in catering services

• Sourcing eco-friendly products and minimizing waste

• Reducing carbon footprint in food preparation and service

• Communicating sustainability efforts to clients

Day 9:

Customer Service and Event Execution

• Providing exceptional customer service before, during, and after events

• Training staff on client interaction and service etiquette

• Handling last-minute changes and unforeseen issues

• Ensuring smooth service and a positive guest experience

Day 10:

Post-Event Review and Client Feedback

• Conducting post-event reviews with the team

• Gathering client feedback and handling follow-up requests

• Improving services based on feedback and reviews

• Final reflections and Q&A