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.
Weeklong courses are intensive due to the reduced time for independent study between classes. Students are to plan for several hours of study after class on Monday, Tuesday, Wednesday, and Thursday during the course. All classes must be attended to pass.
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
MKTG 1121 is offered as a part of the following programs:
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