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The Course Contents
1. Introduction
- How the course is structured
- How to do the course
2. Services
- Party catering - kids
- Parties - adults
- Boardroom lunches
- Sandwich delivery
- Weddings
- Funerals
- Accessory services
- Conference catering
- Other opportunities: TV and radio
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3. Products
- Jams
- Chutneys
- Sandwiches - retail
- Baked products (bread, cakes etc)
- Sweets or chocolates
- Drinks, wine
- Food for photo shoots
- Meals for the freezer
4. In the kitchen
- Layout
- Health and hygiene, the local authority
- Safety
- Hiring a kitchen or local hall. Costs. Advantages
5. Operations
- Tools
- Baking
- Frying
- Refrigeration and storage
- Sourcing your raw materials
- Administration. The PC. Software for caterers.
- Waste management. Waste disposal. Regulations
6. Event planning and organisation
- The brief
- Costings
- Preparation
- On the day
- Transport
- Alcohol
- Linen. Tables. Cutlery. Hire.
7. Marketing
- Market research
- Positioning
- Promotion
- Selling
- Marketing and selling a service
- Marketing a product
- Finding customers (retailers etc)
- Advertising
- Direct sales (mail order/internet). Advantages and pitfalls.
8. Product distribution
9. People
- Hiring, training and managing staff
- Production (cooks, assistants)
- Drivers
- Marketing (PR. Retainer?)
- Ad agency
- Design consultancy
- Contracts
- Book keeper, accountant
- Employment legislation
- Insurance. Liability insurance
10. Finance
- Costing: direct costs, overheads
- Direct costs: Ingredients. Retailer margin. Packaging. Delivery.
- Overheads (marketing, heating, lighting, cooking, staffing.)
- Product revenue: invoice retailers or direct customers in advance. Setting up
- Service costs
- Service revenue
- Profit: Cost plus %.
- Setting up a bank account
- Borrowing money (own money, family, bank, capital venture). Bank may require business plan, and 50% own capital.
11. Legal
- Company type: Sole trader, limited company, or partnership.
- Kitchen - complying with health and safety regulations.
- Contracts - staff and customers
Handbook
Suppliers (Hire firms, packaging and container suppliers, filling equipment. Kitchen equipment).
Organisations (Environmental health Dept)
Worksheets (Invoice, statement)
Easy guide to catering legislation
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As you can see, it's a comprehensive course. It covers everything you need to know.
And it'll be an invaluable reference work after you complete the course.
Remember, too, that you've got your tutor and the advisors at the Institute whenever you need them.
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