Description:

This course includes detailed information about the different types of catered events within the hospitality industry. Topics covered include the importance of marketing, contract writing, food production, room arrangements and required personnel relative to specific catered events. 3 hrs. lecture/wk.

Associated Costs: These are additional (out-of-pocket) expense considerations that students should expect in addition to the course tuition, fees, and textbooks. $5 to $25.

Supplies: Refer to the instructor's course syllabus for details about any supplies that may be required.

Prerequisites: NONE

Textbook(s): For information see - http://bookstore.jccc.net

Course Fees: NONE

Course Objectives:

Upon successful completion of this course the student should be able to:

1. Identify the various types of catering events and operations.
2. Demonstrate an understanding of the catering market and explain a marketing plan (including a budget) specific to a catered function.
3. Explain the importance of the customer negotiations, communications and requirements as related to a specific catered event. Identify the various types of catered events and specific requirements involved with each type of event.
4. Demonstrate an understanding of the food production specifics for various types of catered events.
5. Demonstrate an understanding of various physical room sets in relation to the type of catered event and type of food being served.
6. Demonstrate an understanding of the type of labor required at different catered events along with an understanding of scheduling the required personnel.
7. Explain the importance of the different types of beverage services available during a catered event.
8. Demonstrate an understanding of different types of contracts used throughout the food service industry for catered events.
9. Demonstrate an understanding of the various challenges presented during convention catering.

Content Outline & Competencies:

I. Different types of Catering Operations
   A. List and describe various types of catering operations, including: 
      1. Hotel banqueting
      2. On premise catering
      3. Off premise catering
      4. Accommodator catering
      5. Convention catering
      6. Miscellaneous, i.e. Kosher catering
   B. Compare and contrast the supervision, profitability, training
requirements, and preparation for each of the preceding catering
operations
   C. Explain the differences and similarities of catering with other
forms of food service

II. Marketing Plans and different types of Budgets.
   A. Describe the business market
   B. Describe the social market
   C. Describe the convention market and how to develop leads
   D. Explain how to create a market plan
   E. Explain how to prepare an event budget

III. Catering Sales
   A. Describe how product knowledge will enhance sales
   B. Discuss sources of business and the impact on sales volume
      1. Business leads
      2. Social leads
      3. Self generated inquiries
      4. Telephone solicitation

IV. Customer Communications
   A. Describe negotiating a contract
   B. Discuss listening skills
   C. Discuss special requirements for a function

V. Types of Catered Events
   A. Describe various types of social events
   B. Describe various types of business events
   C. Describe convention catering

VI. Food Production
   A. Discuss menu planning and its impact on production
   B. Develop menu pricing for various events
   C. Describe food transportation and the importance of timing
   D. Discuss special equipment needed

VII. Catering Labor
   A. Discuss staffing requirements
   B. Describe various sources of workers
   C. Describe how to implement training for all personnel
   D. Discuss compensation plans and options

VIII. Types of Beverage
   A. Describe alcoholic products
   B. Discuss non-alcoholic products
   C. Monitor licensing requirements and dram shop liability
   D. Describe beverage pricing
   E. Describe special beverage equipment used in catering functions

IX. Contracts
   A. Describe and list types of contracts
   B. Explain liability and how to select an insurance provider

X. Additional Client Services
   A. Describe room set-up options
   B. Discuss audiovisual equipment
   C. Discuss entertainment and entertainment contracts
   D. Describe lighting options
   E. Identify convention services available, including:
      1. Transportation
      2. Spouse programs
      3. Support services

Methods of Evaluation of Competencies:

Evaluation of student mastery of course competencies will be accomplished using the following methods:

Three exams @ 100 pts.           50% (350 pts)
Project 100 pts.                 25% (175 pts)
Possibility of additional Class 
Participation Points 
Comprehensive Final              25% (175 pts)
  Total                         100% (700 pts)

Caveats: NONE

Disabilities:

If you are a student with a disability, and if you will be requesting accommodations, it is your responsibility to contact Access Services. Access Services will recommend any appropriate accommodations to your professor and his/her director. The professor and director will identify for you which accommodations will be arranged.

JCCC provides a range of services to allow persons with disabilities to participate in educational programs and activities. If you desire support services, contact the office of Access Services for Students With Disabilities (913) 469-8500, ext. 3521 or TDD (913) 469-3885. The Access Services office is located in the Success Center on the second floor of the Student Center.