Course curriculum

  • 1
    Welcome
    • Welcome
    • Before you begin
    • If you'd like to, download or print the slides now
    • Welcome
  • 2
    Chapter One – Why Have a Café?
    • Lesson One – Why do you want to do this?
    • Lesson Two –Identifying your reasons
  • 3
    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?
  • 4
    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
  • 5
    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
  • 6
    Chapter Five – Front of House Management
    • Lesson One – Food presentation and merchandising
  • 7
    Chapter Six – Legislative Considerations
    • Lesson One – The law as it applies to catering
  • 8
    Chapter Seven – Staff and Volunteers
    • Lesson One – What structure?
  • 9
    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
  • 10
    Chapter Nine – Conclusion
    • Conclusion
  • 11
    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