Caterer

1. Introduction How the course is structured How to do the course

2. Services 1. Party catering - kids 2. Parties - adults 3. Boardroom lunches 4. Sandwich delivery 5. Weddings 6. Funerals 7. Accessory services 8. Conference catering 9. Other opportunities: TV and radio

3. Products 1. Jams 2. Chutneys 3. Sandwiches - retail 4. Baked products (bread, cakes etc) 5. Sweets or chocolates 6. Drinks, wine 7. Food for photo shoots 8. Meals for the freezer

4. In the kitchen 1. Layout 2. Health and hygiene, the local authority 3. Safety 4. Hiring a kitchen or local hall. Costs. Advantages

5. Operations 1. Tools 2. Baking 3. Frying 4. Refrigeration and storage 5. Sourcing your raw materials 6. Administration. The PC. Software for caterers. 7. Waste management. Waste disposal. Regulations.

6. Event planning and organisation 1. The brief 2. Costings 3. Preparation 4. On the day 5. Transport 6. Alcohol 7. Linen. Tables. Cutlery. Hire.

7. Marketing 1. Market research 1.1 Observation. Desk, internet, library research. Competitors' literature. 1.2 Postal surveys 1.3 Street surveys 1.4 Telephone survey. 1.5 Focus group 1.6 Test marketing. The Hall Test. 2. Positioning Positioning Branding Direct mail Advertising PR Website Selling To whom? You, or someone else? If someone else, remuneration Marketing and selling a service Finding clients Advertising Meeting the prospect. Understanding their needs Writing a proposal Follow-up calls Marketing a product Branding Labelling Packaging Finding customers (retailers etc) Advertising Direct sales (mail order/internet). Advantages and pitfalls.

8. Product distribution Own vehicle Carrier

9. People 1. Hiring, training and managing staff 2. Production (cooks, assistants) 3. Drivers 4. Marketing (PR. Retainer?) 5. Ad agency 6. Design consultancy 7. Contracts 8. Book keeper, accountant 9. Employment legislation 10. Insurance. Liability insurance

10. Finance 1. Costing: direct costs, overheads 2. Revenue forecasting 3. Pricing 4. Profit 5. Tax: personal, corporation, VAT 6. Book keeping 7. Accountant Product costs Direct costs: Ingredients. Retailer margin. Packaging. Delivery. Overheads (marketing, heating, lighting, cooking, staffing.) Product revenue: invoice retailers or direct customers in advance. Setting up accounts. Credit management. Service costs Direct costs: Ingredients, hire of staff, equipment hire. Overheads: 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.

11. Legal Company type: Sole trader, limited company, or partnership. Kitchen - complying with health and safety regulations. Contracts - staff and customers USA students Step by step guide to setting up a catering business in the US Register a DBA Business license Foodservice establishment license Food handler's permit Seller's license Reduce your liability by setting up a corporation Trademarks Insurance Safe food handling Canadian requirements Australian Regulations

Handbook
Suppliers (Hire firms, packaging and container suppliers, filling equipment. Kitchen equipment).
Organisations (Environmental health Dept)
Worksheets (Invoice, statement)
Easy guide to catering legislation Exclusive information
The course gives you an invaluable insight into the world of catering. You can't find these trade secrets disclosed anywhere else. The course is distilled from actual experience.

• Find out what sort of products or services are most profitable and in demand.
  
• Tell if your kitchen is adequate.
  
• Discover where to find clients.
  
• Work out how much to charge.
  
• See what paperwork you need (we provide sample forms).
  
• Understand the legal constraints about working from home. Stay on the right side of the law.
  
• Learn how to get money up front.
  

You'll learn how to do the following practical things:

• Set up your business from home
  
• Write a proposal to a client.
  
• Make money from a job you enjoy.
  
• Get the right staff, and keep them.
  
• Hire ancillary services, such as a marquee
  
• Make extra money from people such as musicians and MCs (master of ceremonies).
  
• Deal with the unexpected.
  

Plus, your tutor and the Institute's advisors will be able to answer your specific questions.