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Objectives
The aims of this course are to enable the student to be able to: * Describe types of caterers and catering operations * Describe hotel catering functions and objectives * Understand hotel catering organisations and policies * Describe catering markets and events * Understand the importance of market research and a marketing plan * Practice good client relations * Understand the importance of working with other hotel departments * Understand menu pricing, planning and design * Describe beverage planning and liquor laws * Carry out function room set-up * Understand the importance of production and service planning * Describe additional client services
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Entry requirements
There are no entry requirements for this course, just a interest in the subject of catering.
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Academic title
On successful completion of your assignments, you will be awarded your ASET level 2 certificate in Catering Operations, in conjunction with Study House, an ASET approved centre.
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Course description
Study Method:
The course is designed for study by distance learning at work or at home. Students receive course manual, assignments and studyguide plus tutor support by telephone, mail and email
Tutor Support:
Students will receive full tutor support for a year from the day they order the course by e-mail and post. To complete this course it will take in the region of 90 study hours which can be spread over a 12 month period.
Assessment:
Assessment takes the form of a series of tutor marked assignments, which can be submitted to your tutor by e-mail or post, there is no word count for these assignments however you do have toprove to the tutor that you have fully understood the question asked.
Location:
This course can be studied at home or work, as it is distance learning there is no need to attend scheduled training sessions.
Course Outline:
The units covered in this course are shown below.
Unit 1: Understanding types of catering operations, hotel catering policies and organisation
Unit 2: Catering markets and events
Unit 3: Marketing catering activities and services
Unit 4: Improving and maintaining client relations
Unit 5: Working with other hotel departments and functions
Unit 6: Meal functions and menu planning
Unit 7: Beverage functions and planning
Unit 8: Function room selection and set-up
Unit 9: Production and service planning
Unit 10: Other Client Services
