0115.E1.O1Discuss and clarify purpose of event or function with stakeholders to inform planning.
0115.E1.O2Accurately identify specific customer needs and preferences and determine catering requirements.
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Assessment Packages
Plan catering for events or functions
KHU-TOU-0115
Australian Equivalent
SITHKOP014
Elements
3
Learning Outcomes
14
This unit describes the performance outcomes, skills and knowledge required to plan catering for events or functions. It requires the ability to identify the purpose and scope of the event, prepare catering proposals to meet customer requirements, and finalise operational plans for the delivery of catering. It does not include food preparation. The unit applies to catering for any type of event in the cultural, community, hospitality, sporting, tourism and event industries. It applies to catering and event personnel who operate independently or with limited guidance from others. This unit is relevant to a caterer or other cookery specialist involved in event catering, but also to non-catering specialists including event, function and banquet coordinators. The skills in this unit must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and i
Elements & Learning Outcomes
30115.E2.O1Collect and collate operational information for the event and venue.
0115.E2.O2Analyse operational factors influencing catering and consult with stakeholders to determine overall approach.
0115.E2.O3Contribute ideas to event concept, theme and format and incorporate creative elements into the catering proposal.
0115.E2.O4Verify operational and service practicality of the catering proposal through consultation and analysis.
0115.E2.O5Present proposal including accurate information on range, price and style of catering products and services.
0115.E2.O6Obtain approval to proceed with catering.
0115.E3.O1Prepare an operational plan for provision of catering and ancillary products and services, identifying steps, activities and sequence.
0115.E3.O2Incorporate food safety and risk management issues into plan.
0115.E3.O3Review, verify and finalise details with client.
0115.E3.O4Provide accurate information on operational plans to relevant personnel to ensure effective implementation.
0115.E3.O5Implement and monitor catering plan for the event, making adjustments as required.
0115.E3.O6Obtain feedback from customer and operational staff after the event to inform future catering activities.