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Home Based Catering [LI] £410.00
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The Learning Institute

Home Based Catering Diploma

The home-study Diploma course in home-based catering.

Are you an expert in the kitchen? Would you like to put your culinary skills to work? If so, you could join the thousands of people who've set up their own catering or food business. And what's more, you can do it by working from home.

It's true. In fact, many of the big catering firms were started by just one person - working from their own kitchen. Think how wonderful it would be to earn a living doing what you enjoy - cooking.You'd be your own boss, and you could do it either full time or part time.
 
About the course
The Learning Institute 'Diploma in Catering' course shows you how to promote your service or products to a wider audience.

It teaches you all the skills you need - from finding a client to getting paid.

We cover the off-site catering business (for example, catering for parties). We do this in-depth.

And as a bonus, we also cover speciality food products, such as sauces.

How long does the course take?
You can complete the course in around nine months, depending on your other commitments. Some students do it faster, while others take longer. That's one advantage of distance learning. You learn at your own speed, not at your teacher's. And there's no time limit on the course. So if you need to be away for six months, you can do so.

When you complete the course
Once you complete the course, youíll receive your Diploma. It's a recognition of your skills and knowledge.

We also send information about your success to your local newspapers. Itís a good way of telling potential clients that youíre available.

And if you register with the Institute, you can get continuing help after the course.

Course Contents
 
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

Promotion
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 
 
Handbook
Suppliers (Hire firms, packaging and container suppliers, filling equipment. Kitchen equipment).
Organisations (Environmental health Dept)
Worksheets (Invoice, statement)
Easy guide to catering legislation

As you can see, it's a comprehensive course. It covers everything you need to know.And it'll be an invaluable reference work after you complete the course.
Remember, too, that you've got your tutor and the advisors at the Institute whenever you need them.

So whatever type of catering you enjoy, you'll find the course meets your needs.

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This product was added to our catalogue on Tuesday 14 June, 2005.
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