ED-CC-108 Professional Catering Management Specialist

Price: 
$2,900.00
Category: 
Creative Careers
Combined Hours: 
540
Course Type: 
Mentor Supported
Bundled Courses:
Professional Catering
Dining Room & Banquet Management
Leadership & Goal Attainment
  • Description
  • Objectives
  • Outline
  • Materials
  • Certification
  • Approvals
  • System Requirements
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Our online Professional Catering Management Specialist Program will help you learn the catering principles you need to operate a successful catering business, understand the hospitality service field and learn the effective leadership tools you need in the industry.

Professional Catering

Our comprehensive Professional Catering course will take you through all the steps involved in operating a successful catering business. From planning an event step-by-step, to developing a full menu, to managing your clients and employees, this course offers solutions and considerations for all types of related issues that may arise. Learn the skills and techniques you need to build and grow a successful catering business today!

Prerequisite(s): None

Dining Room & Banquet Management

This Dining Room & Banquet Management course is ideal for a student that wants to move into hospitality management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining experience. The course includes the history of dining room and banquet service, the proper techniques of service, sanitation requirements, and important merchandising concepts. In addition, information about reservations, priority seating, and reservations systems is also included. 

Prerequisite(s): None

Leadership & Goal Attainment

Looking for ways to make your company great, motivate your employees, and grow profits? Then Leadership & Goal Attainment is the course for you. In the first part of this course you will learn how relational leadership is not just a theory or a buzzword, but a way of managing through relationship-building to bring out the very best in one's employees. You will see how some executives succeeded where others failed and take advantage of those lessons of success to create your own.

Why do some genius-level leaders seem to drain intelligence and performance out of the people around them, while others stimulate, motivate, and get so much more out of their work associates? The second part of this course uses Liz Wiseman’s book to label the former group, people who need to be the smartest person in the room, as diminishers, while the latter are multipliers, people who use their smarts to stimulate and enhance the creativity of the group. This section of the course identifies what is considered the five most important disciplines that help managers to think and act more like multipliers, bringing people together, and giving others on the team more freedom, power, and responsibility, which ultimately generates self-worth and satisfaction. 

The third part of this Leadership & Goal Attainment course will help you with setting and achieving your goals. While it can be difficult to set truly meaningful and motivational goals, it is one of the most essential steps to business success. Even more importantly, setting, working toward and achieving measurable goals is how we all grow personally while contributing to organizational success.

Prerequisite: None

 

** Course Subject to Change.

Professional Catering

After completing this course, you should be able to:

  • Recall the different methods and styles of catering
  • Identify steps for building a client base and engaging customers
  • List strategies for planning and managing an event
  • Choose methods for controlling risk and guiding employee behavior
  • Recognize conflict resolution strategies and basic human resource management principles

Dining Room & Banquet Management

After completing this course, you should be able to:

  • Define principles for dining service, sanitation, and presentation
  • Identify guidelines and various styles of serving
  • Recall training and managing needs of service personnel
  • Identify the steps for managing the dining experience for guests
  • List the principles for banquet business management

Leadership & Goal Attainment

After completing this course, you should be able to:

  • List the strategies for becoming a multiplier
  • Identify the types of leaders and the effects they have on the workforce
  • Recall the steps involved in creating an enjoyable and effective workplace
  • Recognize the process for effectively setting and achieving goals
  • Recall the core elements of relationship leadership 

Professional Catering

Professional Catering Module 1   
Introduction to Catering

  • Types of Catering
  • Catering Management
  • Catering Segments
  • On/Off-Premise Catering
  • The Caterer and the Client
  • Taking an Event
  • Safeguards
  • Corporate Catering
  • Cost and Profit Relationship
  • The Catering Market
  • Mission Statement
  • Growing the Business

Professional Catering Module 2    
Getting Started

  • Choosing Your Client          
  • Creating a Customer Base
  • Needs, Wants, Demands
  • Prospecting Strategies
  • Social Media Marketing
  • Types of Social Media
  • Engaging Customers
  • Standard Catering Website
  • The Seven Functions of Catering
  • Planning
  • Operations
  • Implementing         

Professional Catering Module 3    
The Catering Operation

  • Planning
  • The Menu
  • Barriers to Planning
  • Successful Business Plan
  • Operational Tasks
  • Recipes
  • Convenience Foods
  • Branded Menu Items
  • Organizing the Event
  • Catering Management Tasks
  • Purchasing
  • Ordering and Receiving

Professional Catering Module 4     
Catering Equipment

  • Equipment and Design Considerations
  • Utilities
  • Workstations
  • Procuring Catering Equipment
  • Professional Equipment Supplier
  • Consultants and Architects
  • Rental Services
  • Implementing
  • Employee-Supportive Culture
  • Service Styles
  • Uniforms
  • Room Arrangement

Professional Catering Module 5   
Control & Legalities

  • Controlling
  • Standard Operating Procedures
  • Guiding Employee Behavior
  • Cash Flow
  • Risk Management
  • Insurance
  • Legal Issues
  • Safety Committees
  • Beverage Management
  • Forming the Beverage Plan
  • Site Inspection
  • Beverage Packages

Professional Catering Module 6     
Management

  • Conflict Resolution
  • Dimensions of Conflict
  • Principled Negotiation
  • People Skills
  • Sustainable Catering
  • Sustainable Business Practices
  • Sustainable Green Zones
  • Human Resources Management
  • Federal Employment Laws
  • Recruiting
  • Gathering Information and Interviewing
  • Collective Bargaining

**Outlines are subject to change, as courses and materials are updated.**

Dining Room & Banquet Management

Dining Room & Banquet Management Module 1
Principles of Remarkable Service

  • Hospitality
  • Service
  • Combining Hospitality and Service Skills
  • Personal Qualities of a Server
  • Styles of Service
  • History of Table Service
  • Dining Room Brigade
  • House Style
  • Restaurant Types

Dining Room & Banquet Management Module 2
Preparing and Maintaining the Dining Room

  • Cleanliness
  • Preparing Serviceware
  • Food Safety
  • Personal Safety
  • Fire Safety
  • Arranging Tables and Chairs
  • Preparing Wares for Service
  • Setting the Table
  • Ambience
  • Personal Mise en Place

Dining Room & Banquet Management Module 3
Reservations, Waiting Lists and Serving Guests

  • When Reservations Might Be Necessary
  • Special Requests
  • Waiting Lists
  • Soft Skills
  • Steps of Service
  • Table Maintenance
  • Check Presentation and Payment
  • Resetting the Table
  • Handling Complaints

Dining Room & Banquet Management Module 4
Beverage and Wine Service

  • Water
  • Cocktails
  • Spirits 101
  • Beer
  • Responsible Beverage Service
  • Coffee and Tea
  • Styles of Wine
  • Wine Labels
  • The Wine Menu
  • Taking the Wine Order

Dining Room & Banquet Management Module 5
Banquet Service and Remarkable Interactions

  • Banquets and Special Events
  • Arranging the Room and Tables
  • Bar Service for Banquets
  • Styles of Banquet Service
  • Why Focus on the Guest?
  • Creating a Service-Oriented Organizational Culture
  • Training
  • Motivating
  • Leading

Dining Room & Banquet Management Module 6
Planning for Banquets

  • Earliest Banquets: Greeks and Romans
  • Banquets in Medieval and Renaissance Europe
  • Banquets in the 1700s and 1800s
  • Banquets in the Victorian and Edwardian Eras
  • Today’s Banquets
  • Creating a Timeline and List of Priorities
  • Rental vs. Ownership
  • Tents, Bars, Tables and Chairs
  • Serviceware
  • Tableware

Dining Room & Banquet Management Module 7
Service Styles and Techniques for Banquets

  • Tabletop and Service Items  for Seated Service
  • Setting the Banquet Cover
  • Setting Buffet Tables
  • Pantry
  • Staging/Plating Area
  • Dish and Linen Drop-off
  • Styles of Service
  • Carrying Plates
  • Serving from Platters and Trays

Dining Room & Banquet Management Module 8
Service for Banquets

  • Guests’ Arrival
  • Reception or Cocktail Hour
  • Coordinating Seated Service and Buffet
  • Sequence of Service
  • Table Maintenance
  • Theme Buffets
  • Weddings
  • Bar/Bat Mitzvahs
  • Business Lunch
  • Fundraising Dinner

Dining Room & Banquet Management Module 9
Beverages and Special Events

  • Water and Hot Beverage Service
  • Beer and Wine
  • Types of Bars
  • Bar Service
  • Emergency Kit
  • Issues with Rented Items
  • Flipping the Room
  • Managing Ancillaries
  • Guest Issues and Comfort

**Outlines are subject to change, as courses and materials are updated.**

Leadership & Goal Attainment

Leadership & Goal Attainment Module 1
Relational Leadership

  • Overview of the Relational Model
  • Comparing Leadership Styles
  • Enhancing Your Personal Leadership
  • Exploring and Assessing the Basic Framework
  • Assessment, Compromise, and Focus as Leadership Traits
  • In-Depth View of the Relational Leadership Model
  • Understanding the Core Elements
  • Key Components of a Relational Organization
  • Shifting from Non-Relational to Relational Leadership
  • Adopting a New Style for Dealing with People
  • The Critical Role as Leader
  • Preserving the Organization’s Environment

Leadership & Goal Attainment Module 2
Developing as a Leader

  • Apply Discipline
  • Execute Winning Activities
  • Avoid Shortcuts
  • Manage Risk
  • The Power of Leadership
  • Building on Strengths
  • Applying Your Self-Knowledge
  • Creating a Great Place to Work
  • The Building Blocks of Trust
  • Make Stress a Positive Force
  • The Value of Relationalism
  • Community Leadership
  • The Relational Leader at Home

Leadership & Goal Attainment Module 3
Multiplier versus Diminishers

  • The Multiplier Effect
  • Resource Leveraging
  • The High Cost of Diminishers
  • The Mind of the Multiplier
  • The Five Disciplines of the Multiplier
  • The Talent Magnet
  • Four Practices of the Talent Magnet
  • The Diminishers’ Approach
  • The Liberator
  • Tyrant versus Liberator
  • Three Practices of the Liberator
  • The Challenger
  • The Know-it-All versus the Challenger

Leadership & Goal Attainment Module 4
Becoming a Multiplier

  • The Debate Maker
  • Practices of the Debate Maker
  • Debate Making as Resource Leverage
  • The Investor
  • The Micromanager versus the Investor
  • The Diminishers’ Approach to Execution
  • Leveraging Your Investment
  • Becoming a Multiplier
  • From Resonance to Resolve
  • The Accelerators
  • Sustaining Momentum
  • Genius or Genius Maker

Leadership & Goal Attainment Module 5
Goals and Goal Setting

  • What is a Goal?
  • Goals & Objectives Pyramids
  • Who Sets Goals?
  • The Goal Setting Process
  • Adopt & Adapt the Goal
  • Identifying and Documenting Goals
  • Writing S.M.A.R.T. Goals
  • Goal Development and Planning
  • Action Plans
  • Obstacles to Goal Attainment
  • Goal Achievement
  • Taking Action

**Outlines are subject to change, as courses and materials are updated.**

All course materials included.

Professional Catering

Upon successful completion of our Professional Catering course, students will be prepared for an entry-level position in the field and to sit for the NCCB national certification exam to become a Certified Catering Associate (CCA).

 International Association for Continuing Education and Training (IACET)

Ed4Online has been approved as an Accredited Provider by the International Association for Continuing Education and Training (IACET). In obtaining this accreditation, Ed4Online has demonstrated that it complies with the ANSI/IACET Standard which is recognized internationally as a standard of good practice. As a result of the Accredited Provider status, Ed4Online is authorized to offer IACET CEUs for courses and programs that qualify under the ANSI/IACET Standard.

The Continuing Education Unit (CEU) was created by IACET as a measurement of continuing education. One (1) IACET CEU is equal to ten (10) contact hours of participation in an organized continuing education experience under responsible sponsorship, capable direction, and qualified instruction. Under IACET's care, the IACET CEU has evolved from a quantitative measure to a hallmark of quality training and instruction. For more information on IACET, visit iacet.org.

Internet Connection

  • Broadband or High-Speed - DSL, Cable, and Wireless Connections

*Dial-Up internet connections will result in a diminished online experience. Classroom pages may load slowly and viewing large audio and video files may not be possible.

 

Hardware Requirements

  • Processor - 2GHz Processor or Higher
  • Memory - 1 GB RAM Minimum Recommended

While our courses are accessible through multiple mobile learning platforms, some courses may include a CD or DVD with the Textbook, so you may need access to a computer with CD-ROM or DVD Drive.

 

PC Software Requirements

  • Operating Systems - Windows 7 or higher
  • Microsoft Office 2007 or higher. Also, you could use a general Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers - Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • Kindle Reader App is needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • QuickTime, Windows Media Player &/or Real Player

 

MAC Software Requirements

  • Operating Systems - Mac OS x 10 or higher with Windows
  • Mac office programs or a Word Processing application to save and open Microsoft Office formats (.doc, .docx, .xls, .xlsx, .ppt, .pptx)
  • Internet Browsers- Google Chrome is highly recommended
    • Cookies MUST be enabled
    • Pop-ups MUST be allowed (Pop-up Blocker disabled)
  • Kindle Reader App is needed for many of our courses (No special equipment needed. This can be downloaded for FREE onto your computer.)
  • PowerPoint Viewer (if you do not have PowerPoint)
  • Adobe PDF Reader
  • Apple QuickTime Media Player
  • Courses that include a CD-ROM or DVD may require an external drive and Parallels software to view.