This course examines all aspects of planning off-premise catering events from assessing a venue to costing the labour and equipment charges and determining appropriate food service for the venue and budget. Those venturing into the off-premise catering field or who have responsibility for planning catering events will benefit from this course.
This course isn't currently offered through IZUNA Part-time Studies. Please check back next term or subscribe to receive email updates.
Upon successful completion of the course, the student will be able to:
Determine the different types of food service and the labour and equipment requirements for the success of the event.
Ability to identify and evaluate a venue in relation to a given event.
Create venue and equipment checklists.
Demonstrate effective interpersonal and metacognitive (problem-solving) skills.
Develop an off-premise catering proposal.
Effective as of Fall 2016
MKTG 1121 is offered as a part of the following programs:
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