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 115.

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.

I. Create a catered events culinary portfolio showcasing a range of culinary offerings which can be utilized for professional opportunities or personal branding in the culinary field.

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-I will be assessed using a combination of exams, case studies, quizzes, projects, and assignments.