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Examine the various types of catering businesses in the food industry
Assessment Strategies
Written Product
Criteria
Outline the elements of modern catering
Differentiate between on-premise, off-premise, contract, deli, and personal chefs
Examine at least five different types of catering functions
Compare costs of off-premise catering to on-premise catering
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Develop front of the house set-ups for catering functions
Assessment Strategies
Written Product, Skill Demonstration
Criteria
Explain the design principles and layout of a modern buffet
Calculate seating capacity using rounds, squares, and theater settings
Set up tables for buffets and sit-down events to include silverware, glassware, chafers, ice carvings, and china
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Identify local, state, and federal laws pertaining to the purchase and service of alcoholic beverages, including the effects of the Dram Shop Act on foodservice operations that serve alcohol
Assessment Strategies
Skill Demonstration
Criteria
Practice the presentation and service of alcoholic and non-alcoholic beverages, including coffee and tea
Prepare glassware used for beverage preparation and service
Perform opening and closing procedures of a beverage operation
Explain the importance of responsible alcohol service
Identify the levels and signs of intoxication
Practice methods to control excessive consumption by guests
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Generate legal catering contracts
Assessment Strategies
Written Product
Criteria
Identify catering contract templates or apps
Determine when a contract is needed for catering
Contract includes billing procedures
Contract includes deposits
Contract includes minimum guarantee
Contract includes final count
Contract includes labor charges
Contract includes contact person
Contract includes cancellation policy
Contract includes beverage and food pricing
Contract includes final payment policy
Contract includes social and corporate billing policy
Contract includes extra set-up charges
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Design a menu
Assessment Strategies
Written Product
Criteria
Menu offers a balanced variety of dishes or a collection of themed dishes
Menu text effectively describes the choices
Menu follows an intuitive flow
Menu is free of distracting graphics or font choices
Menu prices are effectively placed
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Assess purchasing needs for planning, controlling, and organizing a catering function
Assessment Strategies
Written Product
Criteria
Determine what needs to be bought for food and beverage functions
Identify source/where to buy food and beverage
Examine common charts used for estimating food and beverage consumption
Specify common mistakes in buying from sellers and grocery stores for catered events
Relate supply and demand pricing cycles to the time of year
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Explore sales and marketing plans used in a catering business
Assessment Strategies
Written Product and/or Presentation
Criteria
Describe the role of a market survey
Describe the process of turning sales leads into new business
Identify key components of sales and marketing plans
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Perform as a member of a catering team
Assessment Strategies
Skill Demonstration at live event
Criteria
Deliver the actions that you promised previously
Verbally respond to forward the team’s next steps at the event
Supply what is needed by the timing deadline at the event
Determine when other team members are needed
Listen to what team members are saying
Guide others, if needed, in order to complete the task