Catering Management - Online Course

Catering Management - Online Course

Learn the essentials of catering management, from planning menus to managing events, ensuring smooth operations and customer satisfaction.

By NextGen learning

Date and time

March 24 · 9pm - December 31 · 9:30am PDT

Location

Online

Refund Policy

Refunds up to 7 days before event

About this event

  • Event lasts 281 days 13 hours

Course Curriculum

  • Module 1: An Overview of Catering Business
  • Module 2: Laws and Legislations Regarding food Safety and Hygiene
  • Module 3: Food Safety and Hygiene
  • Module 4: Food Safety in Catering
  • Module 5: Management of Food and Beverage Operations
  • Module 6: Marketing and Human Resource

(See full curriculum)

Frequently asked questions

What are the key responsibilities of a catering manager?

A catering manager handles event planning, menu selection, cost control, staff supervision, vendor coordination, and customer service. They ensure food quality, hygiene standards, and timely service while managing logistics, client expectations, and overall event execution.

How does catering management differ from restaurant management?

Catering management focuses on event-based food service, often involving off-site preparation and delivery, whereas restaurant management deals with daily operations at a fixed location. Catering also requires extensive logistics planning, client customization, and flexible service execution.

What skills are essential for a successful catering manager?

A catering manager needs strong organizational, communication, and leadership skills. Budgeting, problem-solving, time management, and knowledge of food safety regulations are crucial. Creativity in menu planning and adaptability to different event needs also contribute to success.

Tags

Organized by

NextGen learning