Catering Management Courses

Catering management is part of the food services industry, and involves the planning and organisation of food and beverage services for various types of events. Important aspects of catering management include: meeting customer expectations, maintaining food and hygiene standards, and meeting financial targets.

Catering managers are usually employed in-house by catering companies, hotels, schools, hospitals, prisons, airlines and cruise lines, or they work as independent contractors delivering catering services on a freelance basis. Some catering managers also go on to establish their own catering companies.

Catering managers’ tasks and responsibilities may vary considerably depending on the size and nature of the organisation for which they work, as well as on the types of clients they work with. Their general responsibilities, however, include:

• Planning menus (in consultation with the chefs).
• Hiring and training staff.
• Planning staff shifts for functions and events.
• Supervising staff at functions and events.
• Ensuring compliance with relevant health and safety regulations.
• Managing budgets (and for senior managers, taking responsibility for financial management).
• Monitoring the quality of the products and services provided.
• Managing stock levels and ordering supplies.
• Liaising with clients to establish their expectations and to ensure client satisfaction.
• Building relationships and negotiating contracts with suppliers/vendors.
• In catering companies: marketing the company’s services to prospective clients.