Home »CATERING MANAGEMENT FOR MANAGER - CMFM
Course Overview
This course is designed to equip individuals with the skills and knowledge necessary to efficiently manage catering services in various settings including hotels, restaurants, event venues and corporate dining. The course covers key aspects such as Menu Planning, Food Safety, Event Coordination, Cost Control and Customer Service.
This course is ideal for aspiring and current Catering Managers, Restaurant and Hospitality Professionals looking to specialize in catering, Entreprenuers planning to start a catering business.
Training Program Details
| Training Duration | - 18 - 20 Hours (Flexible Schedules)
- Regular Sessions: 1 to 2 Months
- Fast Track Sessions : 3 to 5 Days
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| Certifications: | - Catering Management for Manager (CMFM) Certification from American Institute of Professional Studies (AIPS), Washington D.C, USA. (Optional)
- Catering Management for Manager (CMFM) Certification from Knowledge and Human Development Authority (KHDA) government of Dubai, UAE.
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| Examinations | - American Institute of Professional Studies (AIPS) 2 hours Pen Paper Exam.
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| Learning Aids | |
| Course Material | - Hard / Soft Copy of Study Material
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| Language of Instruction | |
| Instructor Helpline | |
| Registration Requirements | - Passport Copy
- Curriculum Vitae to assess eligibility
- 2 passport size photographs
- Course Fee
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| Mode of Payment: | - Cash / Cheque / Credit Card / Bank Transfer.
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Who Needs this Course?
- Aspiring Catering Managers
- Current Catering Supervisors or Team Leads
- Restaurant and Hotel F&B Managers
- Event and Banquet Coordinators
- Entrepreneurs and Catering Business Owners
- Institutional Food Service Managers
- Culinary Professionals Looking to Transition into Management
- Hospitality and Culinary Arts Students
Course Benefits
By the end of the course, participants will have:
- Enhanced Management Skills
- Improved Event Coordination
- Better Financial Control
- Professional Menu Planning
- Stronger Client Communication & Satisfaction
- Food Safety & Hygiene Compliance
- Leadership Development
- Increased Efficiency & Service Quality
Course Contents
- Introduction to Catering Management
- Types of Catering Services
- Catering operation and Workflow
- Menu Planning and Food Production
- Front of House and Back of House Operations
- Dietary Restrictions and Special Menu Considerations
- Food and Beverage Cost Control
- Inventory Management
- Customer Service and Event Management
- Staff Management and Traininig
- Marketing and Sales Strategies for Catering
- Food Safety and Hygiene
- Equipement and Logistics Management
- Technology and Trends in Catering
