Catering Essentials – Introduction to Catering

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Welcome
- Welcome
- Before you begin
- If you'd like to, download or print the slides now
- Welcome
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Chapter One – Why Have a Café?
- Lesson One – Why do you want to do this?
- Lesson Two –Identifying your reasons
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Chapter Two – Café Customers and Competition
- Who Are My Customers Download
- Lesson One – Who are your customers?
- Mystery Shop Audit Download
- Lesson Two – The competition
- Lesson Three – Current trends – are they relevant?
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Chapter Three – Menus
- Lesson One – What kind of food to offer?
- Lesson Two – Menu magic
- Lesson Three – Keeping it local
- Lesson Four – The physical menu
- Lesson Five – Applying menu psychology
- Lesson Six – The price is right
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Chapter Four – Space, Design and Equipment
- Lesson One – How much space will I need?
- Lesson Two – Table service or self service?
- Lesson Three – Kitchen support space
- Lesson Four – Essential equipment
- Lesson Five – Planet first – designing a sustainable kitchen
- Quick Quiz Download
- Lesson Six – Choosing your furniture
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Chapter Five – Front of House Management
- Lesson One – Food presentation and merchandising
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Chapter Six – Legislative Considerations
- Lesson One – The law as it applies to catering
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Chapter Seven – Staff and Volunteers
- Lesson One – What structure?
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Chapter Eight – Commercials
- Lesson One – Turning turnover into profit
- Lesson Two – Is your menu price covering your food cost?
- Lesson Three – Labour and other costs
- Lesson Four – Financial performance measures
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Chapter Nine – Conclusion
- Conclusion
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Thank you & Further Reading Links
- You have now finished the course – Catering Essentials – Introduction to Catering
- End of course survey – you must complete this to receive your certificate

Catering Essentials – Introduction to Catering

This course covers all key areas of catering finance within cultural venues. Our aim is to provide useful guidance and help in understanding the financial considerations that will make your catering outlet a success.

Course curriculum

Welcome

Chapter One – Why Have a Café?

Chapter Two – Café Customers and Competition

Chapter Three – Menus

Chapter Four – Space, Design and Equipment

Chapter Five – Front of House Management

Chapter Six – Legislative Considerations

Chapter Seven – Staff and Volunteers

Chapter Eight – Commercials

Chapter Nine – Conclusion

Thank you & Further Reading Links