The unit will provide students with the basic skills, knowledge and understanding to plan, prepare and control menu based catering in a simple catering operation. In the hospitality industry, as well as in the other service industry, basic cost control is a primary management tool. Basic cost controls are the keys to profit and most people are judged on the financial success of their operation. Rigid controls must be maintained on expenses because profit margins in relation to sales are extremely small. Like the skills of cooking, menu planning and catering control skills can be refined and improved upon over time. This unit is designed to enable you to gain the knowledge and skills to deal with these complex issues and to set you on the path to a successful and prosperous future within the hospitality industry
- Teacher: Jaishma Devi
- Teacher: Dorothy McComber
- Teacher: Helen Savena
- Teacher: Priya Singh