NCFE Level 2 Catering Operations

AAS Training

Short course

Distance

£ 175 + VAT

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Description

  • Type

    Short course

  • Methodology

    Distance Learning

Students will be able to: Describe types of caterers and catering operations. Describe hotel catering functions and objectives. Understand hotel catering organisations and policies. Describe catering markets and events. Understand the importance of market research and a marketing plan. Practice good client relations. Understand the importance of working with other hotel departments. Understand menu pricing, planning and design. Describe beverage planning and liquor laws. Carry out function room set-up. Suitable for all people working in or entering service in a hotel catering environment and who wish to understand better the range of catering services required, and how these integrate with other hotel and client functions.

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Course programme

Course Outline

Unit 1 Understanding types of catering operations, hotel catering policies and organisation
Unit 2: Catering markets and events
Unit 3: Marketing catering activities and services
Unit 4: Improving and maintaining client relations
Unit 5: Working with other hotel departments and functions
Unit 6: Meal functions and menu planning
Unit 7: Beverage functions and planning
Unit 8: Function room selection and set-up
Unit 9: Production and service planning
Unit 10: Other Client Services


Duration Students may study over any timescale of up to one year. To complete the course will take in the region of 90 hours of study.

Accreditation The course is accredited by NCFE, a leading awarding body recognised by the UK Qualifications and Curriculum Authority.

Support Students receive tutor support for a full one year from registration plus unlimited access to the student helpline during working hours.

See related categories

NCFE Level 2 Catering Operations

£ 175 + VAT

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