The training is for professional development purposes, and the certificate obtained does not replace the MYK authorization certificate in trainings where the MYK authorization certificate is mandatory.

• Catering Basics

  • The definition of catering services

  • General structure of the industry and the requirements of the catering business

  • Establishing and managing a catering business

• Event Management

  • Types of events and their requirements

  • Stages of event organization

  • Creating and managing event budgets

  • Time management and event planning

• Menu Planning and Preparation

  • Selecting appropriate menus for different events

  • Planning and preparing dishes for the menu

  • Meeting dietary needs and special meal requests

  • Food cost calculations and budgeting

• Service Delivery

  • Service techniques to enhance customer satisfaction

  • Differences between restaurant service and event service

  • Food service, beverage service, and catering techniques

  • Effective communication with guests and professional conduct

• Hygiene and Safety Standards

  • Food safety and hygiene regulations

  • Kitchen equipment and space cleanliness

  • Employee health and safety, proper hand hygiene, and food storage techniques

• Customer Communication and Relationship Management

  • Understanding customer expectations and effective communication

  • Professional customer relations and complaint management

  • Effective sales techniques and building customer loyalty