Who should attend
- Hospitality professionals working in every function of their organization
- Professionals looking to move into a hospitality management position
About the course
In this course, you will explore how catering and special events are different from other food and beverage businesses and examine recommended strategies for effectively communicating with your clients. Next, you will explore the economics of catering and special events and develop strategies for pricing these events. You will continue with an overview of the complex array of partners you will need to work with and explore how those partners will help you create a successful event. Finally, you will develop best practices for creating a plan (menu, etc.) for your event.
- Exploring how special events production differs from other kinds of food and beverage operations
- Examining important considerations for creating a profitable special events venture
- Exploring the array of partnerships needed to plan and execute a successful event
- Examining best practices for executing a successful special event
Cheryl Stanley is a lecturer in food and beverage management at the Cornell School of Hotel Administration (SHA). She has been involved with food since the age of ten, when she started her own chocolate business, "Cheryl''s Chocolates." Following her interest in food, she attended SHA and graduat...
Because of COVID-19, many providers are cancelling or postponing in-person programs or providing online participation options.
We are happy to help you find a suitable online alternative.