Catering and Event Operations
This course prepares students for catering and event service environments. Students learn event planning, food service coordination, customer relations, logistics, and hospitality operations.
15 lessons · 1 quiz
Course content
| 1 | Food and Beverage Service Training Program-2 🔒 | |
| Lesson 1 | ||
| 2 | Sectors of the foodservice industry 🔒 | |
| Lesson 2 | ||
| 3 | Staff attributes, skills and knowledge 🔒 | |
| Lesson 3 | ||
| 4 | Food and beverage service areas and equipment 🔒 | |
| Lesson 4 | ||
| 5 | The menu, menu knowledge and accompaniments 🔒 | |
| Lesson 5 | ||
| 6 | Beverages – non-alcoholic and alcoholic 🔒 | |
| Lesson 6 | ||
| 7 | The service sequence (table service) 🔒 | |
| Lesson 7 | ||
| 8 | The service sequence (self service, assisted service and single point service) 🔒 | |
| Lesson 8 | ||
| 9 | The service of breakfast and afternoon tea 🔒 | |
| Lesson 9 | ||
| 10 | Specialized forms of service 🔒 | |
| Lesson 10 | ||
| 11 | Enhanced service techniques 🔒 | |
| Lesson 11 | ||
| 12 | Events 🔒 | |
| Lesson 12 | ||
| 13 | Supervisory aspects of food and beverage service 🔒 | |
| Lesson 13 | ||
| 14 | Appendise 🔒 | |
| Final Exam | ||
| 15 | Final Exam 🔒 | |
Quizzes
- Final Exam 🔒 (pass: 70%)