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This course is the second component of the study of catering. It covers the logistic part of the catering business. Topics include: contact with the customer, responding to specific requests, elaboration of the offer, commercial relation with suppliers and partners (Florists, room rental, etc…) and general organization of the event. Different catering options will be covered. A particular emphasis will be brought to the critical points of the profession such as: Sense of contact, diplomacy, listening ability, understanding religious and philosophical food restrictions, professional rigor, organizational skills, respect of deadlines, since the caterer is in direct contact with customers. The students will also learn how to display food in a tasty manner, make a quote, charge a service, estimate turnover, manage stocks, etc.
Completes General Education Requirements: SC-I
SC-R,
QP-R,
WC-R
