The Blackford Centre
Home based catering course contents syllabus
Catering Course Syllabus
- How the course is structured
- How to do the course
2. Setting up your business
- The tools your'll need
- The office at home
- Your company name
- Getting prepared
- Party catering - kids
- Parties - adults
- Boardroom lunches
- Sandwich delivery
- Accessory services
- Conference catering
- Other opportunities: TV and radio
- Sandwiches - retail
- Baked products (bread, cakes etc)
- Sweets or chocolates
- Drinks, wine
- Food for photo shoots
- Meals for the freezer
- Refrigeration and storage
- Sourcing your raw materials
- Administration. The PC. Software for caterers.
- Waste management. Waste disposal. Regulations.
6. Event planning and organisation
- The brief
- On the day
- Linen. Tables. Cutlery. Hire.
- Market research
- Observation. Desk, internet, library research. Competitors' literature.
- Postal surveys
- Street surveys
- Telephone surveys
- Focus group
- Test marketing. The Hall Test.
- Direct mail
- To whom?
- You, or someone else?
- If someone else, remuneration
- Marketing and selling a service
- Finding clients
- Meeting the prospect.
- Understanding their needs
- Writing a proposal
- Follow-up calls
- Marketing a product
- Finding customers (retailers etc)
- Direct sales (mail order/internet). Advantages and pitfalls.
8. Product distribution
- Own vehicle
- Hiring, training and managing staff
- Production (cooks, assistants)
- Marketing (PR. Retainer?)
- Ad agency
- Design consultancy
- Book keeper, accountant
- Employment legislation
- Insurance. Liability insurance
- Costing: direct costs, overheads
- Revenue forecasting
- Tax: personal, corporation, VAT
- Book keeping
- Product costs
- Direct costs: Ingredients. Retailer margin. Packaging. Delivery.
- Overheads (marketing, heating, lighting, cooking, staffing.
- Product revenue: invoice retailers or direct customers in advance. Settingup accounts. Credit management.
- Service costs
- Direct costs: Ingredients, hire of staff, equipment hire.
- Service revenue
- Profit: Cost plus %.
- Setting up a bank account
- Borrowing money (own money, family, bank, capital venture). Bank may require business plan, and 50% own capital.
- Company type: Sole trader, limited company, or partnership.
- Kitchen - complying with health and safety regulations.
- Contracts - staff and customers
- Suppliers (Hire firms, packaging and container suppliers, filling equipment. Kitchen equipment).
- Organisations (Environmental health Dept) Worksheets (Invoice, statement)
- Easy guide to catering legislation
As you can see, it's a comprehensive course. It covers everything you need to know.
And it'll be an invaluable reference work after you complete the course.
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