Catering – Catering Management Online Course

Key Features

• Accredited by CPD
• Instant e-certificate
• FREE PDF + Hardcopy certificate
• Easy payment method
• Fully online, interactive course with audio voiceover
• Self-paced learning and laptop, tablet, smartphone-friendly
• Learn Anytime, Anywhere
• 24/7 Learning Assistance
• Best Value Price
• Discounts on bulk purchases

The Catering – Catering Management course is designed for individuals who want to master catering business operations effectively. This comprehensive program covers essential aspects of catering, including food safety, hygiene, catering laws, food and beverage management, event catering, menu planning, kitchen operations, staff management, marketing, customer service, hospitality management, banquet services, catering logistics, supply chain management, menu design, catering equipment, catering trends, catering technology, catering budgeting, quality control, catering operations, catering planning, food presentation, inventory management, catering leadership, catering supervision, food handling, catering strategy, catering standards, catering efficiency, catering promotions, and catering career development.

Through this course, learners will understand catering business fundamentals, legal requirements for catering, safety protocols, operational management, marketing strategies, and effective human resource management. Students will gain practical skills and theoretical knowledge to succeed in restaurant management, event catering, corporate catering, party catering, and hospitality sectors.

This program emphasizes real-world application, enabling participants to plan menus, manage staff, ensure hygiene standards, coordinate events, optimize costs, and deliver exceptional customer experiences. By integrating modern catering technologies, sustainable practices, and industry trends, learners become capable of handling diverse catering challenges efficiently.

Learning Outcomes:

1. Understand core principles of catering management and operations effectively.
2. Apply laws and regulations for food safety and hygiene standards.
3. Manage food and beverage operations with efficiency and accuracy.
4. Develop marketing strategies for catering services and event promotions.
5. Lead catering teams with strong human resource management skills.
6. Plan and execute catering events while ensuring quality standards.

Course Link: Catering – Catering Management

Course Curriculum:

Module 01: An Overview of Catering Business

• Introduction to Catering and Catering Management
• History and Evolution of the Catering Industry
• Types of Catering Services (On-premise, Off-premise, Event, Institutional)
• Catering Business Models and Revenue Streams
• Catering Industry Trends and Innovations
• Challenges and Opportunities in Catering Business
• Role of Catering Management in Hospitality Industry

Module 02: Laws and Legislations Regarding Food Safety and Hygiene

• Introduction to Catering Laws and Food Regulations
• International Food Safety Standards (HACCP, ISO 22000)
• Local and Global Food Safety Legislations
• Food Licensing, Certifications, and Compliance Requirements
• Health and Safety Guidelines for Catering Businesses
• Legal Responsibilities of Catering Managers
• Case Studies on Food Law Violations and Lessons Learned

Module 03: Food Safety and Hygiene

• Principles of Food Safety and Hygiene in Catering
• Personal Hygiene Standards for Catering Staff
• Safe Food Handling, Storage, and Transportation
• Prevention of Food Contamination and Cross-Contamination
• Importance of Cleaning and Sanitizing in Catering Operations
• Food Poisoning, Allergens, and Customer Protection
• Role of Catering Managers in Maintaining Hygiene Standards

Module 04: Food Safety in Catering

• Implementing HACCP in Catering Operations
• Safety Protocols for Cooking, Cooling, and Reheating
• Kitchen Layout and Equipment for Safe Operations
• Risk Assessment and Hazard Control in Catering
• Emergency Preparedness in Food Safety Incidents
• Staff Training Programs on Food Safety Standards
• Technology and Digital Tools for Food Safety Monitoring

Module 05: Management of Food and Beverage Operations

• Fundamentals of Food and Beverage Management
• Menu Planning and Recipe Standardization
• Purchasing, Procurement, and Supplier Management
• Inventory Control and Cost Management in Catering
• Catering Service Styles (Buffet, Banquet, Plated, Outdoor)
• Beverage Management: Selection, Storage, and Service
• Quality Assurance and Customer Satisfaction in Catering

Module 06: Marketing and Human Resource

• Catering Marketing Strategies and Branding
• Online Marketing, SEO, and Social Media for Caterers
• Building Client Relationships and Repeat Business
• Human Resource Management in Catering Industry
• Staff Recruitment, Training, and Retention
• Leadership and Team Management in Catering Operations
• Measuring Performance and Enhancing Productivity

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Link: Lifetime Premium Membership

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• Instant, Unlimited & Lifetime Access to 2500+ Courses
• Unlimited Free Accredited Certificates
• Access to All Career Certificate Bundles
• Free Student ID card & Many More

Disclaimer:

This is an online course with pre-recorded lessons. You will get access to the course within 48 hours after your enrolment.