Course Syllabus

HTM224 - Catering Operations

COURSE DESCRIPTION -
This course will study on-premise catering facilities, including operations, sales, and relationships with outside vendors and
related departments and industries. Emphasizes logistical operations and seeking and servicing various market segments.
Credit Course Total Credits - 3 Lecture - 3

COURSE TEXT AND REFERENCES -

Shock, Patti and Stefanelli, John, On-Premise Catering Hotels, Convention and Conference Centers and Clubs, John Wiley &
Sons, ISBN 0-471-38908-0

STUDENT EXPECTATIONS -
DISABILITIES STATEMENT - Persons having questions about or requests for special needs and accommodation should
contact the Coordinator of Special Needs at Blue Mountain Community College, 2411 N.W. Carden Pendleton OR 97801,
Phone 541-278-5931 or TDD 541-278-2174. Contact should be made 72 hours in advance of the event.

Course Learning Outcomes: (*designates a CRUCIAL goal)

1A The student will define terminology within the catering industry.
2A The student will illustrate knowledge of terminology within the catering
industry.
3A The student will discuss current trends in the catering industry.
4A The student will identify technology used in the catering industry.
5A The student will prepare a marketing plan for the catering business.
6A The student will design a plan for banquet services for the catering industry.
7A The student will identify customers that will use the catering and banquet
services.
8A The student will discuss the overview of on-premise catering.
9A The student will identify catering department management functions.
10A The student will determine catering job specifications.
11A The student will discuss major challenges faced by a catering department.
12A The student will discuss components of a successful catering on-premise
operation.
13A The student will idenfity the Four P's of marketing.
14A The student will discuss things to consider when planning a menu.
15A The student will define the catering market.
16A The student will demonstrate various styles of catering service.
17A The student will describe types of meal functions.
18A The student will review strategies for off-premise catering.
19A The student will research the purpose of beverage function and menu planning.
20A The student will discuss the Liquor Laws.
21A The student will design room selection and setup plans.
22A The student will provide outside services and rental procedures.
23A The student will discuss types of audiovisual services.

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 24A The student will discuss strategies for recruiting competent employees.
25A The student will design an effective employee orientation and training.
26A The student will describe catering and banquet employee compensation.
27A The student will discuss financial control and reports.
28A The student will review credit management techniques.
29A The student will work closely with other departments.
30A The student will address the necessity of food and beverage cost control.
Performance Objectives:
12A The student will be allowed references. The student will discuss components of a successful catering
on-premise operation. Performance will be satisfactory if the discussion is linked to information
from the text covering a successful catering operation.
Applies to the following goal(s):
12A discuss components of a successful catering on-premise operation
1A The student will be allowed references. The student will define terminology within the catering
industry. Performance will be satisfactory if the terminology defined is consistent with the text used
in class.
Applies to the following goal(s):
1A define terminology within the catering industry
2A The student be allowed references. The student will be provided tools. The student will illustrate
knowledge of terminology within the catering industry. Performance will be satisfactory if the
student receives a passing grade on a test given in class by the instructor.
Applies to the following goal(s):
2A illustrate knowledge of terminology within the catering industry
3A The student will be allowed references. The student will discuss current trends in the catering
industry. Performance will be satisfactory if the discussion is consistent with the text used in the
class.
Applies to the following goal(s):
3A discuss current trends in the catering industry
4A The student will be allowed references. The student will identify technology used in the catering
industry. Performance will be satisfactory if the technology identified is consistent with the text
used in the classroom.
Applies to the following goal(s):
4A identify technology used in the catering industry
5A The student will be allowed references. The student will be provided tools. The student will prepare
a marketing plan for the catering business. Performance will be satisfactory if the marketing plan is
prepared and the preparation receives a rating of satisfactory from the instructor.
Applies to the following goal(s):
5A prepare a marketing plan for the catering business
6A The student will be a member of the Catering and Banquet Operations Class. The student will
design a plan for banquet services for the catering industry. Performance will be satisfactory if all of
the items on the DO and DON'T list developed in class are met.
Applies to the following goal(s):
6A design a plan for banquet services for the catering industry

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 7A The student will be allowed references. The student will identify customers that will use the catering
and banquet services. Performance will be satisfactory if the students in the Catering and Banquet
Operations class can identifiy potential customers which is also consistent with the text used in the
classroom.
Applies to the following goal(s):
7A identify customers that will use the catering and banquet services
8A The student will be allowed references. The student will discuss the overview of on-premise
catering. Performance will be satisfactory if catering issues are discussed and the discussion is
consistent with the text used in the classroom.
Applies to the following goal(s):
8A discuss the overview of on-premise catering
9A The student will be allowed references. The student will identify catering department management
functions. Performance will be satisfactory if functions are identified and the identification is
consistent with the text used in the classroom.
Applies to the following goal(s):
9A identify catering department management functions
10A The student will be allowed references. The student will determine catering job specifications.
Performance will be satisfactory if the student can determine the specifications and match them to
the text used in the classroom.
Applies to the following goal(s):
10A determine catering job specifications
11A The student will be allowed references. The student will discuss major challenges faced by a
catering department. Performance will be satisfactory if the challenges of the department are
discussed and the discussion is consistent with the text in the classroom.
Applies to the following goal(s):
11A discuss major challenges faced by a catering department
15A The student will be allowed references. The student will define the catering market. Performance
will be satisfactory if the catering market is defined and the definition is consistent with the text used
in the classroom.
Applies to the following goal(s):
13A idenfity the Four P's of marketing
15A define the catering market
14A The student will be allowed references. The student will discuss things to consider when planning a
menu. Performance will be satisfactory if the menu is discussed and the discussion is consistent with
menu planning strategies covered in the text used in the classroom.
Applies to the following goal(s):
14A discuss things to consider when planning a menu
16A The student will be a member of the Catering and Banquet Operations Class. The student will
demonstrate various styles of catering service. Performance will be satisfactory if all of the items on
the DO and DON'T list developed in class are met.
Applies to the following goal(s):
16A demonstrate various styles of catering service
17A The student will be allowed references. The student will describe types of meal functions.
Performance will be satisfactory if meal functions are described and the description is consistent
with the text used in the classroom.
Applies to the following goal(s):
17A describe types of meal functions

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 18A The student will be allowed references. The student will review strategies for off-premise catering.
Performance will be satisfactory if the off-premise catering strategies are reviewed and the review is
consistent with the text used in the classroom.
Applies to the following goal(s):
18A review strategies for off-premise catering
19A The student will be a member of the Catering and Banquet Operations Class. The student will
research the purpose of beverage function and menu planning. Performance will be satisfactory if all
of the items on the DO and DON'T list developed in class are met.
Applies to the following goal(s):
19A research the purpose of beverage function and menu planning
20A The student will be allowed references. The student will discuss the Liquor Laws. Performance
will be satisfactory if Laws are discussed and the discussion is consistent with the text used in the
classroom.
Applies to the following goal(s):
20A discuss the Liquor Laws
21A The student will be a member of the Catering and Banquet Operations Class. The student will
design room selection and setup plans. Performance will be satisfactory if all of the items on the DO
and DON'T list developed in class are met.
Applies to the following goal(s):
21A design room selection and setup plans
22A The student will be allowed references. The student will provide outside services and rental
procedures. Performance will be satisfactory if procedures are identified and are consistent with
those provided in the text used in the classroom.
Applies to the following goal(s):
22A provide outside services and rental procedures
23A discuss types of audiovisual services
24A The student will be allowed references. The student will discuss strategies for recruiting competent
employees. Performance will be satisfactory if employment strategies that are discussed is consistent
with the text used in the classroom.
Applies to the following goal(s):
24A discuss strategies for recruiting competent employees
25A The student will be a member of the Catering and Banquet Operations Class. The student will
design an effective employee orientation and training program. Performance will be satisfactory if
all of the items on the DO and DON'T list developed in class are met.
Applies to the following goal(s):
25A design an effective employee orientation and training
26A The student be allowed references. The student will describe catering and banquet employee
compensation. Performance will be satisfactory if the compensation that is described meets the
compensation rates of the various states where the cataering business is performed and that is
discussed in the text used in the classroom..
Applies to the following goal(s):
26A describe catering and banquet employee compensation
27A The student will be allowed references. The student will discuss financial control and reports for the
catering and banquet business. Performance will be satisfactory if reports are discussed and
explained correctly and the discussion is consistent with the text used in the classroom.
Applies to the following goal(s):
27A discuss financial control and reports
28A review credit management techniques

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 29A The student be allowed references. The student will be provided tools. The student will work
closely with other departments of the catering and banquet business. Performance will be
satisfactory if departments work together so the flow of work goes smoothly.
Applies to the following goal(s):
29A work closely with other departments
30A The student will be allowed references. The student will be provided tools. The student will address
the necessity of food and beverage cost control. Performance will be satisfactory if the necessity of
food and beverage control is addressed correctly so the student sees the importance of managing
waste, etc., and is recorded as successful completition by the instructor.
Applies to the following goal(s):
30A address the necessity of food and beverage cost control

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