FSVC 220 - Catering Management

3 Credits: (2 lecture, 3 lab)

Course Description
This course develops an understanding of the underlying concepts and management skills necessary for the successful operation of a catering service. It provides an orientation to the field of catering including all the activities associated with the sales, organization, food preparation, and service of catered functions.

Note Spring semester only.

Prerequisite FSVC 201 or permission of the instructor.

Text
Shiring, S. & Shiring, E. J. (2023). Professional catering: The modern caterer’s complete guide to success (2nd ed.). Dubuque, IA: Kendall Hunt.

Objectives
The student will be able to:

A. Explain the various styles of catering.

B. Explain the importance of developing a relationship with the client and service contractors.

C. Explain the laws and regulations specific to catering operations.

D. List the elements associated with marketing a catering operation.

E.. List the essentials of the seven functions of catering.

F. Design events based on specific catering operations.

G. Identify food and beverage services for catered events.

H. Execute weekly events by preparing and serving a buffet to clients.

Content
A. Caterer and the Client.

B. Styles of Catering Operations.

C. Human Resources and the Caterer.

D. The Caterer’s Niche.

E. Seven Functions of Catering.

F. Catering Food, Beverage, and Non-Food Supplies Management.

G. Catering Equipment.

H. Risk Management, Insurance, and Legal Fees.

I. Conflict Resolution.

J. Catering Marketing.

K. Sustainability and the Caterer.

Student Evaluation
Objectives A-G will be assessed with assignments, projects, quizzes, and tests.

Objective H will be assessed with assignments, laboratory activities, tests, and projects.