Shiring, S. B., Jardine, R. W., and Mills, R. J ed., Introduction to Catering, (2001) Delmar Publishing, New York.

Week	Chapter	Topic
1	1	The Catering World: Types of Catering
2	2	The Caterer and the Client
3	3	Establishing the Right Kind of Caterer for You
4	4	Choosing Your Client
5	5	The Seven Functions of Catering
6	5	The Seven Functions of Catering
7	6	Planning – The Basic Catering Management Function
8	7	Operations – Execution of Tasks
9	8	Organizing the Event
10	9	Equipment
11	10	Implementing
12	11	Controlling
13	12	Insurance and legal Issues
14	13	Total Quality Management
15	---	Final Exam

1. Exhibit an adequate knowledge of caterer types and client relationships. (I, II, V, VI, VII, VIII)
2. Demonstrate a complete and thorough understanding of the planning and operation of catered events. (I, II, III, IV, V, VII, VIII)
3. Demonstrate a complete and thorough understanding of the management control process for catered events. (I, II, V, VI, VII, VIII)
4. Understand the need and utilization of catering specific equipment. (II, III, V, VII)
5. Demonstrate the ability to plan, organize and implement a catering function. (I, II, III, IV, V, VII)

Students will:

1. Develop a hypothetical catering company to complete their understanding of the specialized management need to complete in this segment. Active Learning Strategy, Communication Outcome, Technological Literacy Outcome
   
   
2. Work as groups establish menus, and services their catering companies might provide. Active Learning Strategy, Communication Outcome, Technological Literacy Outcome
   
   
3. Strengthen analytical skills by pre-costing catering menus, events, and labor needs from supplied data and scenarios. Mathematics Outcome, Transitional Strategies
   
   
4. Develop standardized food and beverage recipes specifically for targeted catering markets. Active Learning Strategy, Communication Outcome, Technological Literacy Outcome
   
   
5. Evaluate catering event work schedules and production assignments to determine the estimated cost of labor for comparison to the generated sales from said labor. Active Learning Strategy, Technological Literacy Outcome
   
   
6. Pay a visit to a local catering company for the purpose of witnessing a first-hand operation. Active Learning Strategy, Technological Literacy Outcome

The student should be able to:

1. Discuss the catering industry and segment potential clients. (A, D)
2. Explain various types of catering events held on and off-premise. (A, B, C, D)
3. Explain how clients choose caterers. (A, B, C)
4. Differentiate between corporate and social catering. (A, B, C,)
5. Identify elements of the strategic planning tool: SWOT analysis. (A, C, E)
6. Determine why the planned growth of a catering company is achieved through a conscientious building of satisfied customers and financial success. (A, E)
7. Explain the symbiotic relationship of all seven functions of catering. (A, B, C, D)
8. Gain an appreciation for the planning function of the catering business. (A, B, D, E)
9. Discuss why catering plans must be flexible. (A, B, C, E)
10. Show the planning sequence all caterers must follow regardless of the event. (A, E)
11. Describe, plan, and expense a standardized menu. (A, B, C, D, E)
12. Explain the purchasing procedures inherent to catering. (A, C, E)
13. Describe catering equipment, its uses and designs for specific specialty Pieces. (A, B, C, D)
14. Describe what service means to a caterer. (A, E)
15. Understand that control is the most common reason for caterer failure. (A, C, E)
16. Explain the legal terms of a standard caterer's contract. (A, B, C)

1. Testing Procedures:
   Students are evaluated primarily on the basis of tests. A minimum of three exams must be given accounting for 45% of the final semester grade.
   
   
2. Laboratory Experiments:  N/A
   
   
3. Field Work:
   Students will be responsible for observation of selected catering events and the affiliated assignments required throughout the semester.
   
   
4. Other Evaluation Methods:
   Class participation, group work, and homework will also comprise the final grade for the course. Each instructor must provide full details the first week of class via a syllabus supplement. This portion of the final semester grade will amount to 10%.
   
   
5. Grading Scale:

   92 - 100	A
   89 - 91	B+
   82 - 88	B
   79 - 81	C+
   72 - 78	C
   65 - 71	D
   Below 65	F

1. Attendance Policy:
   Pellissippi State Technical Community College expects students to attend all scheduled instructional activities. As a minimum, students in all courses must be present for at least 75 percent of their scheduled class and laboratory meetings in order to receive credit for the course. (Pellissippi State Catalog)
   
   
2. Academic Dishonesty:
   Plagiarism, cheating and other forms of academic dishonesty are prohibited. A student guilty of academic misconduct (either directly or indirectly, through participation or assistance) is immediately responsible to the instructor of the class. In addition to other possible disciplinary sanctions that may be imposed through the regular Pellissippi State procedures as a result of academic misconduct, the instructor has the authority to assign an F or a zero for the exercise or examination or to assign an F in the course.
   
   
3. Computer Usage Guidelines:
   College-owned or –operated computing resources are provided for use by students of Pellissippi State. All students are responsible for the usage of Pellissippi State's computing resources in an effective, efficient, ethical and lawful manner. (Pellissippi State, 2004-2006 Catalog, pages 67-70)
   
   
4. Accommodations for Disabilities:
   If you need accommodations because of a disability, if you have emergency medical information to share, or if you need special arrangements in case the building must be evacuated, please inform the instructor immediately. Please see the instructor privately after class or in his/her office. Students must present a current accommodation plan from a staff member in Services for Students with Disabilities (SSWD) in order to receive accommodations in this course. Services for Students with Disabilities may be contacted by going to Goins 127 or 131 or by phone: 694-6751(Voice/TTY) or 539-7153.