HTM 224 Catering and Banquets

Lecture Hours: 4
Credits: 4

Studies on-premise catering facilities, including operations, sales, and relationships with outside vendors, related departments, and industries. Emphasizes logistical operations and seeking and servicing various market segments. Includes a discussion of safety and sanitation issues specific to food and beverage service. Explores career opportunities and requisite skill sets.

Student Learning Outcomes:

Discuss components of a successful catering on-premise operation.
Define and use terminology and definitions within the catering industry.
Discuss current industry trends and technology.
Formulate a plan to market catering and banquet services and locate customers.
Explain the role on-premise catering plays in a facility and its relationship with other departments.
Discuss appropriate safety and sanitation procedures for diverse catering settings.
Discuss standard operating procedures related to food and beverage production and guest service to ensure quality in catering events.
Understand career options and qualifications in the catering industry.

Content Outline

Overview of On-Premise Catering
- Catering department management functions, objectives, and organization
- Major challenges faced by a catering department
Sales and Marketing
- Business market
- Marketing plan and budget
- Four P’s of marketing
- Space utilization and the function book
Theme Parties, Weddings, Outdoor Parties, and Special Events
- Menu planning
- Budget considerations
- Creating ambiance
Meal Functions
- Menu planning
- Menu pricing
- Nutrition and dietary concerns
Beverage Functions
- Purpose of the beverage function and menu planning
- Types of beverage functions
- Liquor laws
Function Room Selection and Setup
- Facilities and space requirements
- Planning the function room Setup
Production and Service Planning
- Quantities
- Safety and sanitation
Intermediaries and Suppliers
- Providing other client services
- Audiovisual services
Staffing
- Employee recruitment
- Orientation and training
- Compensation
Financial Controls and Reports
- Control documents
- Credit management
- Food and beverage cost-control
Working with Other Departments
Career Opportunities