CULA 203 - The Business Cycle of Catering

Credit(s): 1

This course provides a detailed understanding of how a catering client inquiry moves through the sales process to contract and becomes an operational banquet event order. It covers types of catering markets and services, business concept and organizational development, client relations, sales skill development, product knowledge, site inspection guidelines, vendor management, upselling, event design, menu development, menu costing and pricing, client pitch, recipe testing, event diagram, menu tasting and banquet reporting. The class also reinforces communication skills, service etiquette, food ordering, banquet event order detailing, equipment requisitions, production schedules, food production and sanitation. (Fall and Summer Semesters)

Course Learning Outcomes: Upon completion of the course, students will be able to

Identify types of catering markets and various types of catering services;
Demonstrate the foundations of catering sales;
Apply client relations in catering sales environments;
Identify and participate in each step in the catering business cycle;
Define and identify the steps in a site inspection;
Apply techniques of suggestive and upselling techniques;
Work as a team member to develop an event design and client pitch;
Reinforce verbal communication skills, service etiquette, menu development, food costing curriculum, equipment requisitions and writing banquet event order;
Complete order guides for recipe testing and client tasting;
Design event concept, flow and diagram; and
Develop and present a menu tasting.