COURSE DESCRIPTION

Analyzes and compares the principles of on-premise and off-premise catering. Includes student presentations in a series of catered functions where they assume typical managerial/employee positions emphasizing planning, organizing, operating, managing and evaluating. Lecture 2 hours. Laboratory 3 hours. Total 5 hours per week.

GENERAL COURSE PURPOSE

The general goal is to prepare the student to assume a management position in the food service industry by applying the student’s specialized knowledge gained through academic preparation to real situations. Academically, the student will compare the advantages and disadvantages of "On-Premise" and "Off-Premise" catering, financial and legal considerations, banquet sales, numerous functions and their methods of execution.

In a practical setting, the student will perform both managerial and employee roles to gain a deeper understanding of the functions and responsibilities of the different categories of employees within the catering field. Catering is a one-semester, three-credit course required for all students pursuing an associate in applied science degree in Hospitality Management.

ENTRY LEVEL COMPETENCIES

Prerequisite is HRI 138 – "Commercial Food Production Management" or approval of instructor.

COURSE OBJECTIVES

Upon completion of this course, the student should be able to:

1. practice the functions of the food service manager

1. planning
2. organizing
3. directing
4. coordinating
5. controlling

1. establish objectives for each function so that you know what you are trying to accomplish
2. plan a varied and appealing menu in accordance with our objectives
3. prepare standardized recipes and standard portion sizes for each menu item
4. structure your management group to assure that all departments know their area of responsibility and authority
5. ensure adequate staffing to accomplish their goals
6. prepare an accurate purchase order, based on your standardized recipe, standard portion size and forecasted number of guests
7. procure the appropriate specifications and quantities of the ingredients needed according to the purchase order
8. organize the production of the menu with consideration for time required to prepare each item, space, and equipment available
9. plan the service that will best compliment the menu in accordance with your objectives
10. create the atmosphere in your dining room that will further enable the successful achievement of your goals
11. include dress of service personnel, table settings, and décor
12. train and brief al employees so that they know what their responsibilities are and how to carry them out in a satisfactory manner
13. identify all equipment needs to the equipment that will be available for use in production
14. maintain equipment and facilities at an acceptable level of sanitation in production, service, and stewarding areas at all times
15. calculate actual food costs
16. evaluate the performance of all immediate subordinates in an employee appraisal form
17. identify weaknesses in the operation and examine ways to strengthen those areas
18. compare advantages of the catering business
19. discuss financial and legal considerations
20. contrast "off-premise" versus "on-premise" catering
21. study various types of parties and functions, their organization and supervision, types of service, and execution of the function
22. be informed of the function of the catering sales department in relation to other departments

1. Advantages of the catering business
2. Financial and legal considerations
3. On-premise catering
4. Selling and booking affairs
5. Developing and increasing sales
6. Planning and pricing banquet menus
7. Package plans, parties, and functions
8. Banquet organization and supervision
9. Catering kitchen and related areas
10. Banquet service
11. Banquet service ware, furniture, and equipment
12. Off-premise catering
13. Kosher vs. kosher-style catering
14. Related catering services
15. Orientation, management teams, themes, and goal setting
16. Sessions of management planning and training
17. Execution of functions
18. Critique of functions and evaluation of employees