Step behind the scenes and meet the people who make a successful catering operation work. Understand the catering industry and learn to work with catering professionals to improve quality, while reducing costs. Learn how to conduct a food and beverage needs assessment; identify professional catering resources; specify the menu, level of service (including number of staff), and other important elements; coordinate Kosher, Muslim, and special-request meal functions; incorporate unusual linens, napkin folds, and other creative elements; understand the basic health department requirements for food and beverage service; and recognize and implement liquor liability safeguards.
Register online at www.youtgotclass.org/catalog-complete.cfm/saskpolytech
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