ETi - Employee Training Institute

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Catering Professional

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Become a Catering Professional

Catering professionals organize and oversee events and functions, providing food, beverage and entertainment services for clients in a wide variety of locations. In this 100% online course, you will learn the foundations of catering and the principles for operating a successful catering business.

Job Outlook for Catering Professionals

According to the US Bureau of Labor Statistics (BLS), demand for foodservice-related careers is expected to grow by 6% between now and 2029. For skill-specific positions such as catering chef, the BLS forecasts job growth of 11% in that time frame.

According to Indeed.com, catering managers in the United States earn $49,220 per year, on average. Top catering managers earn over $100,000 per year working in premier hotels and foodservice organizations

“I enjoyed this course very much. I've already told my friends about it. Thank you for making it so interesting and covering so many topics of concern.”

Course Objectives

Prerequisites and Requirements

There are no prerequisites to take this course.

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Curriculum

I:

  • The Elements of Catering Services
  • Catering Events
  • Food Service Styles
  • The Essentials of Main Service Styles
  • The Advantages of Main Service Styles
  • Resources Required for Main Service Styles
  • Budget Considerations for Main Service Styles
  • Calculating Human Resource Requirements for Main Service Styles
  • Matching the Service Style to the Catering Event

II.

  • Events Management Collaboration
  • The Structure of Event Types Event Planning
  • Additional Catering and Event Services

III.

  • Food Production Practices
  • Food Production Systems and Methods
  • Food Safety Requirements
  • Converting Measurements
  • Portion Estimation for Events

IV.

  • Beverage Management Requirements
  • Legal Considerations
  • Characteristics of Spirits
  • Characteristics of Wine
  • Beverage Profit Margins

V.

  • Sales and Marketing Plans
  • Target Markets
  • Marketing Plans
  • Sales Forecasts

VI.

  • Catering Contracts
  • Elements of a Contract
  • Essential Clauses
  • Other Laws

VII.

  • Human Resource Planning
  • The Recruitment Process
  • Employee Inductions
  • The Training Cycle
  • Performance appraisals
  • Exit Interviews

VIII.

  • Accounting Principles
  • Accounting Terminology
  • Financial Statements
  • Accounting Methods
  • Inventory Valuation Methods

Instructors

Thea Roberts

Thea Roberts is an instructor with a background in business administration. Previously, she was a finance officer and employment advisor. She also held a position in the Washington State Ombudsman Program. Roberts holds a Bachelor of Commerce and a Master of Arts.


Liselle Turner

Liselle Turner is a content writer and project manager. In addition to her background in advertising, she has worked in the learning and development industry. Turner holds a Bachelor of Business, a Diploma of Hospitality and Management, and a Certificate IV in Assessment and Workplace Training.

Catering Professional FAQs

WHAT DO CATERING PROFESSIONALS DO?
Catering professionals blend the best practices in foodservice and entertainment with strong business and management principles to produce memorable events for their clients. They organize, prepare and produce functions ranging from wedding receptions to corporate events and many others.

HOW HAS CATERING BEEN IMPACTED BY THE COVID-19 PANDEMIC?
Like every industry, catering operators were impacted by the coronavirus outbreak. Restaurant Business Online estimated that as many as two-thirds of all caterers reduced their operations. However, as catering is among the most mobile and flexible of the food service areas, experts expect it to recover quickly by shifting to business models that embrace social distancing and meal delivery.

IS CATERING THE SAME AS RESTAURANT AND HOTEL FOODSERVICE?
Many catering professionals work in restaurant or hotel catering departments. Others create their own companies or join catering firms. Catering within a hotel or restaurant involves providing event-specific space, menus and services to groups who use the facility to host an event or function.

Inquiries



Registration and Enrollment
This course is 100% online. Start anytime.