• The Elements of Catering Services
  • Introduction
  • Catering Events
  • Food Service Styles
  • The Essentials of Main Service Styles
  • The Advantages of Main Service Styles
  • Resources Required for Main Service Styles
  • Budget Considerations for Main Service Styles
  • Calculating Human Resource Requirements for Main Service Styles
  • Matching the Service Style to the Catering Event
• Events Management Collaboration
  • Introduction
  • The Structure of Event Types
  • Event Planning
  • Additional Catering and Event Services
• Food Production Practices
  • Introduction
  • Food Production Systems and Methods
  • Food Safety Requirements
  • Converting Measurements
  • Portion Estimation for Events
• Beverage Management Requirements
  • Introduction
  • Legal Considerations
  • Characteristics of Spirits
  • Characteristics of Wine
  • Beverage Profit Margins
• Sales and Marketing Plans
  • Introduction
  • Target Markets
  • Marketing Plans
  • Sales Forecasts
• Catering Contracts
  • Introduction
  • Elements of a Contract
  • Essential Clauses
  • Other Laws
• Human Resource Planning
  • Introduction
  • The Recruitment Process
  • Employee Inductions
  • The Training Cycle
  • Performance appraisals
  • Exit Interviews
• Accounting Principles
  • Introduction
  • Accounting Terminology
  • Financial Statements
  • Accounting Methods

Inventory Valuation Methods