CULA203 — The Business Cycle of Catering
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. (Summer Semester) Course Learning