Course Description:
This course covers the essentials of catering management, including menu planning, event coordination, food presentation, and service techniques. Participants will learn to manage catering operations.
Course Objectives:
- Understand the principles of catering management.
- Develop effective menu planning and event coordination strategies.
- Implement food presentation and service techniques.
Learning Outcomes:
- Apply catering management principles in hospitality settings.
- Develop and implement menu planning and event coordination strategies.
- Enhance food presentation and service techniques.
