Course details
This course examines all aspects of planning off-premise catering events from assessing a venue to costing the labour and equipment charges and determining appropriate food service for the venue and budget. Those venturing into the off-premise catering field or who have responsibility for planning catering events will benefit from this course.
Prerequisite(s)
- No prerequisites are required for this course.
Credits
3.0
- Not offered this term
- This course is not offered this term. Please check back next term or subscribe to receive notifications of future course offerings and other opportunities to learn more about this course and related programs.
Learning Outcomes
Upon successful completion of the course, the student will be able to:
- Determine the different types of food service and the labour and equipment requirements for the success of the event.
- Ability to identify and evaluate a venue in relation to a given event.
- Create venue and equipment checklists.
- Demonstrate effective interpersonal and metacognitive (problem-solving) skills.
- Develop an off-premise catering proposal.
Effective as of Fall 2016
Related Programs
Off-Premise Catering Planning (MKTG 1121) is offered as a part of the following programs:
School of Business + Media
- Marketing Management - Event Marketing
Associate Certificate Part-time
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