20 - 30 Hours

Learn a systematic approach to evaluating meeting objectives and group needs as they relate to menu design, pricing structures, guarantee strategies, negotiation items and overall information about food and beverage services.

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

• Explain meal functions
• Describe beverage functions
• Compare on and off site catering services
• Describe room set ups for a catered event
• Analyze the staffing needs for catered events
• Outline a strategy for providing food and beverage service for a low-cost event
• Describe services that can be provided by outside suppliers
• Identify industry appropriate contract negotiation practices
• Create a menu for a catered event

Successful completion of all reviews, activities and quizzes. You will receive a welcome letter from your instructor which will include greater detail regarding grading criteria.

Each Lesson includes an online review and some also include application activities. These activities will ask you to complete independent research and application, consider various ideas, or discuss and share insights with friends or family. There is a final comprehensive exam.

Lesson   1 -  Introduction to Catering and Meal Functions (10 pages)
Lesson   2 -  Beverage and Meal Functions (24 pages)
Lesson   3 -  Room and Table Set Up (14 pages)
Lesson   4 -  Staffing (13 pages)
Lesson   5 -  Low Cost Events (10 pages)
Lesson   6 -  Deep Market Events (17 pages)
Lesson   7 -  Vendors (13 pages)
Lesson   8 -  Contracts and Negotiations (11 pages)
Exam