Executive Development Programme in Outdoor Wedding Catering
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⢠Outdoor Wedding Catering Fundamentals: An introductory unit covering the basics of outdoor wedding catering, including event types, logistics, and guest management. ⢠Menu Planning and Dietary Considerations: This unit focuses on creating menus for outdoor weddings, taking into account dietary restrictions, food preferences, and seasonal ingredients. ⢠Safe Food Handling Practices: A critical unit that covers the principles of safe food handling, storage, and preparation in an outdoor setting. ⢠Equipment and Supplies for Outdoor Wedding Catering: This unit explores the essential equipment and supplies needed for successful outdoor wedding catering, from cooking equipment to service ware. ⢠Site Selection and Preparation: This unit covers how to select and prepare an outdoor wedding catering site, taking into account factors such as location, accessibility, and power sources. ⢠Weather Planning and Contingencies: A unit dedicated to preparing for and managing weather-related challenges, including heat, cold, wind, and rain. ⢠Staffing and Training for Outdoor Wedding Catering: This unit covers staffing needs, recruitment strategies, and training protocols for outdoor wedding catering teams. ⢠Budgeting and Financial Management: A unit focused on financial management, including budgeting, cost control, and revenue management. ⢠Marketing and Sales for Outdoor Wedding Catering: This unit covers marketing strategies, sales techniques, and customer relationship management for outdoor wedding catering businesses.
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