This course discusses in detail the critical aspects of management involved in running a catering business like how to get the appropriate licenses and permits, what kind of kitchen you need, basic food safety practices, party planning, cooking for a crowd, planning meals, dealing with customers, understanding how to price your services, and moving the food safely from one location to another.
1ST BATCH: 4th - 7th February, 2020
2ND BATCH: 16th – 19th June, 2020
3RD BATCH: 6th – 9th October, 2020
Training Pack Contains
Customized training materials (Books and Slides)
Certificate of completion
N.B: NO REFUND (Terms and Conditions Apply)