Maricopa Community Colleges  CUL190   19986-20002 
Official Course Description:   MCCCD Approval:  04/28/98  
CUL190      19986-20002 LEC 2 Credit(s) 2 Period(s)
Catering Operations I
Studies theory and practice of planning and executing catering functions; includes initial customer contact and follow-up, room set-up and scheduling, menu and incidental planning event execution and breakdown, billing and post-event follow up. Prerequisites: None
 
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MCCCD Official Course Competencies:
 
CUL190   19986-20002 Catering Operations I
1. Identify and describe the basic elements of a catering function. (I-V)
2. Describe appropriate methods of scheduling space, time periods and staff for a variety of catering functions. (I,V)
3. Describe methods of customer contact and follow up, including menu planning and incidental arrangements. (I,II,IV)
4. Describe the appropriate set-up and staffing of a banquet room for service. (II)
5. Identify and describe proper methods of etiquette for banquet food and beverage service. (III)
6. Identify and describe guest payment methods. (IV)
7. Identify and describe guest follow up procedures for a variety of catering functions. (IV,V)
8. Identify and describe particular needs of specialized banquet functions. (V)
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MCCCD Official Course Outline:
 
CUL190   19986-20002 Catering Operations I
    I. Catering: Booking and Planning
        A. Evaluation
          1. Number of guests and space requirements
          2. Time requirements
          3. Type of meal and service
          4. Incidental requirements and arrangements
        B. Booking Space/Function Arrangements
          1. Arranging space and room set-up
          2. Ordering incidentals
          3. Scheduling staff
      II. Banquet Room Set-up and Staffing
          A. Meeting arrangements
          B. Dining arrangements
        III. Banquet Service
            A. Beverage service/cocktail parties
            B. Food service
              1. Preparation and set-up
              2. Guest service
              3. Clearing and cleaning up
          IV. Guest Payment and Follow Up
              A. Methods of Payment
                1. Deposits and partial payments
                2. Billing arrangements
              B. Follow up
                1. Thank you letters
                2. Evaluations
                3. File systems for future
            V. Specialized Functions
                A. Weddings
                  1. Requirements
                  2. Service and servers
                  3. Follow-up
                B. Buffets
                  1. Requirements
                  2. Theme parties
                  3. Service and servers
                  4. Follow up
                C. Outside Catering Functions
                  1. Requirements/limitations
                  2. Service and servers
                  3. Follow-up
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