Cooking & Catering Management Associate
ProTrain Online
Description
Designed by professionals in the field, this in-depth cooking instruction curriculum is also an excellent choice for learning the fundamentals of starting a catering business. From preparation to presentation, this professional cooking instruction can help you learn how to prepare high quality dishes your clients and family will enjoy.
Our distance learning cooking instruction course offers an entire module on starting a catering business. This specialized module can teach you about the seven primary functions of a catering business as well as client interaction and business management among other topics. If you've ever considered starting a catering business, this cooking instruction course in an excellent place to start.
Food Service Purchasing combines the requisite information on foodservice purchasing and storeroom operations, along with financial stewardship. This comprehensive course brings the four most important foundations in foodservice purchasing in one course: market and distribution systems, storeroom operations, cost controls and comprehensive product information. In addition, this course covers present-day issues like theft and security, legal and regulatory compliance, and scientific applications like aquaculture and genetically modified organisms (GMOs).
Food & Beverage Cost Control course provides a practical and comprehensive overview of cost control methods for the food service industry and how they can be profitably applied. This course establishes useful guidelines for assessing, interpreting, and planning food and beverage operations. Important financial information is presented to assist readers in achieving their goals of minimizing expenditures and maximizing profits. This course covers unique topics such as "make or buy" decisions, inventory control, forecasting, and departmental interaction that give this course a richness and relevance students will profit from professionally for years to come.
Outcomes
Food & Beverage Cost Control course provides a practical and comprehensive overview of cost control methods for the food service industry and how they can be profitably applied. This course establishes useful guidelines for assessing, interpreting, and planning food and beverage operations. Important financial information is presented to assist readers in achieving their goals of minimizing expenditures and maximizing profits. This course covers unique topics such as "make or buy" decisions, inventory control, forecasting, and departmental interaction that give this course a richness and relevance students will profit from professionally for years to come.
Assessment
complete course 620 Hours
available 365 Days
