Curriculum Design & Instruction To Teach Off-Premise Catering: Business Basics

Curriculum Design and Instruction To Teach

Off-Premise Catering: Business Basics:



Author: Charles Hayes:



Special Features Include:

Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:


Topics Include:


* Introduction:

* Business Basics:

A. Preparing To Enter The Market:

1. Culinary Skills:

2. Sound Body/Sound Mind:

3. Catering Experience:

4. Financial Status:

5. The Workplace:

6. Image:

7. Specialization and Expansion:

II. Understanding The Marketplace:

1. Demographic Trends:

2. Life-Style Trends:

3. Economic Trends:

4. Market Sectors:

5. Gaining Your Share Of The Market:

III. Structuring and Protecting The Business:

1. The Government:

2. Attorney and Accountant:

3. Partnership:

IV. Equipping Yourself For Preparation,

Transportation, and Service:

1. Do It The Right Way:

2. Equipment For Preparation:

3. Equipment For Transportation:

4. Equipment For Service:

V. Developing A Supplier Resource

and Referral Network:

1. Interprofessional Referrals:

2. Resources For Suppliers and Services:

VI. Managing A Superior Staff:

1. Business Staff:

2. Waitstaff:

3. Kitchen Staff:

4. Productive Management Guidelines:

VII. Pricing For Profit:

1. Figure Cost:

2. Use Standardized Recipes:

3. Regularly Review Costs:

4. Determine Selling Price:

5. Balance The Menu:

VIII. Selling Your Service: From Client

Contact to Contract:

1. Telephone Technique:

2. Price Quotation:

3. Careful Booking:

4. Shoppers:

5. Consultation Fees:

6. The Client's Meeting:

7. The Client's Budget:

8. The Meeting Review:

9. Letter of Agreement or Contract:

10. Follow-Up:

11. New Business Prospects:

IX. Organizing and Executing A Successful Event:

1. Strategies and Forms For Overall Planning:

2. It Ain't Over 'Til It's Over:

* Sites, Functions, and Menus:

I. Sites and Spaces:

1. The Site Inspection:

2. Fees:

3. Rentals and Deliveries:

4. Access:

5. The On-Site Kitchen:

6. The Inadequate or Nonexistent Kitchen:

7. Function Rooms:

8. Liquor Arrangements:

9. In-House Staff:

10. Miscellaneous Items:

11. Follow-Up:

II. The Home Party:

1. Resetting The Stage:

2. Serviceware and Rentals:

3. The Menu and The Home Kitchen:

4. In-House Staff, Children, and Pets:

5. The Upstairs-Downstairs Phenomenon:

III. The Great Outdoors:

1. Planning Overall Logistics:

2. Preparations For Inclement Weather:

3. Lighting and Decor:

4. The Menu and The Field Kitchen:

5. Safety Precautions and Permits:

6. Staffing:

7. Service and Tableware:

IV. The Cocktail Party:

1. Types of Cocktail Parties:

2. Menu Planning:

3. Logistics:

4. Stocking The Bar:

5. Staffing:

V. The Buffet Meal:

1. Types of Buffets:

2. Menu Planning and Logistics:

3. Setting The Stage:

4. The Buffet Table:

5. Serving Staff:

6. The Bar and Beverage Service:

7. Equipment:

VI. The Seated Formal Meal:

1. Types Of Service:

2. Menu Planning:

3. Culinary Showmanship:

4. Basic Requirements:

5. Staff:

VII. Traditional Ceremonies and Celebrations:

1. Weddings:

2. Anniversaries:

3. Bar and Bas Mitzvahs:

4. Family and Religious Holidays:

5. Debutante Cotillions:

6. Diplomatic Receptions, Inaugurals,

and Awards Banquets:

7. Kosher and Kosher-Style Catering:

8. Other Customs and Dietary Rules:

VIII. The Working Lunch:

1. The Business Client Meeting:

2. Logistics and Overall Planning:

3. The Temporary, Borrowed, or Nonexistent

Kitchen:

4. Menu Planning:

IX. The Tea Party:

1. The Tea Service:

2. Making Tea:

3. Setting The Stage:

4. Menu Planning:

X. Theme Parties:

1. Tropical Islands, Bar Mitzvah:

2. Plantation Brunch, Social Gathering

Of Committee:

3. Scandinavian Midwinter Party:

4. Children's Parties:

XI. Meals In A Box:

1. Creative Packaging:

2. Menu Planning:

3. Production Methods:

4. Some Themes and Ideas:

* Recipes:

1. Hors d'Oeuvre, Canapes, and Appetizers:

2. Dressings, Dips, and Sauces:

3. Soups:

4. Salads and Vegetable Side Dishes:

5. Potatoes, Pasta, Rice, and Grains:

6. Main Dishes:

7. Samll Meals and Light Fare:

8. Baked Goods and Desserts:

* STATE OF THE ART CURRICULUM DESIGN:

* NEW:

* BIBLIOGRAPHICAL REFERENCES & INDEX:

* ILLUSTRATIONS:

* COLOR PHOTOS:

* PAPERBACK:

* TRANSPARENT FRONT PAGE:

* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:

* BINDED: BLACK-WHITE-RED OR BLUE COIL:

* 200 WHITE PAGES: 8x11"

* ALLOW 20 TO 30 DAYS TO RECEIVE ITEM: