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Catering Sales and Banquet Coordination Service Management

For whom is the course intended?

  • Individuals who aim to work in sales roles within the catering industry, responsible for generating revenue through catering bookings and managing client relationships.
  • Individuals interested in coordinating events and banquets, overseeing all aspects of planning and execution to ensure the success of events hosted at hotels, resorts, or other venues.
  • Current hospitality industry professionals, including hotel staff, event planners, and restaurant managers, who seek to specialize in catering sales and banquet coordination roles.
  • Event Planners Individuals working in event planning or event management who want to expand their skill set to include catering sales and banquet coordination.
  • Entrepreneurs planning to start their own catering business or event venue, need to understand the intricacies of catering sales and banquet coordination to effectively manage their operations.
  • Students pursuing degrees or certificates in hospitality management, event planning, or related fields who want to gain specialized knowledge and skills in catering sales and banquet coordination.
  • Chefs, culinary graduates, or food service professionals looking to broaden their expertise by gaining knowledge in catering sales, menu planning, and coordinating banquet events.
  • Training for hotel banquet sales staff is necessary to improve their knowledge and apply it realistically to achieve optimal performance results. They can study at their convenience and save time by doing so. This can be practically implemented for optimal outcomes.

What you're going to discover in this Course?

  • Learn the fundamentals of catering sales processes, including prospecting, lead generation, sales presentations, and negotiation skills, to effectively promote catering services and secure bookings.
  • Develop strategies for building and maintaining strong client relationships, focusing on communication, responsiveness, and customer satisfaction to ensure repeat business and referrals.
  • Acquire skills in menu planning, customization, and pricing strategies to create tailored menus that meet client preferences, dietary restrictions, budget constraints, and event themes.
  • Understand the process of venue selection, and setup logistics. Learn how to effectively coordinate with external vendors such as florists, decorators, entertainers, and AV technicians to fulfill event requirements and ensure smooth event execution.
  • Gain insights into staffing requirements, recruitment, training, and scheduling for catering and banquet staff to ensure high-quality service delivery and guest satisfaction.
  • Understand budgeting principles, cost estimation, pricing strategies, and financial management to ensure profitability and cost-effectiveness in catering sales and banquet coordination.
  • Learn about health and safety regulations, food handling practices, and legal considerations to ensure compliance and mitigate risks associated with catering operations.
  • Develop skills in providing exceptional customer service, focusing on personalized, attentive, and memorable experiences for clients and guests.
  • Acquire knowledge and skills in event planning, coordination, and execution, including timeline management, logistics coordination, vendor management, and troubleshooting.
  • Understand the importance of post-event evaluation, feedback collection, and continuous improvement in catering sales and banquet coordination to enhance service quality, client satisfaction, and business success.

This course includes

  • 10 weeks  40Hours
  • Quiz, Case Studies or Project based learning
  • Study resources
  • Certificate of completion
  • Full lifetime access
  • Access on mobile and TV

This course includes

Lesson 1: Overview of the hospitality industry

Lesson 2: Importance of catering sales and banquet coordination in hotels

Lesson 3: Current trends and challenges in the catering industry

Lesson1: Understanding the sales process

Lesson2: Prospecting and lead generation

Lesson3: Sales presentation and negotiation skills

Lesson4: Building and maintaining client relationships

Lesson5: Utilizing technology in catering sales

 

Lesson 1: Introduction to event planning

Lesson 2: Pre-event coordination and client communication

Lesson 3: Venue selection and layout planning

Lesson 4: Menu planning and customization

Lesson 5: Coordination with other departments (e.g., culinary, housekeeping)

Lesson 6: Managing event logistics and timelines

Lesson 7: Handling special requests and last-minute changes

 

Lesson 1: Principles of Menu Development

Lesson 2: Menu pricing strategies and cost analysis

Lesson 3: Dietary restrictions and special menu considerations

Lesson 4: Food styling and presentation techniques

Lesson 5: Incorporating seasonal and local ingredients

Lesson 1: Understanding customer needs and expectations

Lesson 2: Effective communication skills

Lesson 3: Handling customer complaints and feedback

Lesson 4: Providing Personalized Service

Lesson 5: Upselling techniques 

Lesson 1: Staffing and training requirements

Lesson 2: Inventory management and procurement

Lesson 3: Budgeting and financial management

Lesson 4: Risk management and safety protocols

Lesson 5: Legal and regulatory considerations in catering operations

 

Lesson 1: Creating marketing collateral (brochures, menus, etc.)

Lesson 2: Digital marketing strategies (social media, email marketing)

Lesson 3: Partnering with vendors and event planners

Lesson 4: Hosting tasting events and promotional activities

Lesson 1: Listening Skills 

Lesson 2: Body Language 

Lesson 3: Problem Solving Skills 

Lesson 4: Effective Communication Skills 

  • Culminating project incorporating elements of sales, event planning, menu development, and customer service
  • Feedback and evaluation
Professional Certificate
Earn a career credential that demonstrates your expertise
Course Fee
19999 24999
Duration: 10 weeks
Flexible schedule
Learn at your own place

Earn a career certificate

Upon successful completion of the course, participants will receive a Catering Sales and Banquet Coordination Service Management, demonstrating their proficiency and expertise in Catering Sales and Banquet Coordination Service Management.

Testimonial

What Our Experts & Students says?

Frequently asked questions

This course focuses on event planning, sales strategies, menu development, banquet coordination, customer service, and hospitality management specific to catering services.

The career path can be a catering sales manager, banquet coordinator, event planner, catering director, hospitality manager, and entrepreneur in the catering and event management industry.

The skills students can expect to acquire, such as sales and negotiation skills, event planning and coordination, menu design and pricing, customer relationship management, and attention to detail.

Addressing this question EVANIH team will assist you with practical training opportunities, such as internships with catering companies, event venues, or hospitality establishments, as well as experiential learning projects and simulations of banquet coordination.

The course duration is 10 weeks and 40 hours of learning, which will include your theory E-learning, assessment & internship/on-the-job training Project-based learning to award the completion of the course certificate.

Outline prerequisites, such as educational background, work experience, language proficiency, and any additional application requirements or assessments.

Yes, the Industry & academic mentors’ community for student interaction. Webinar sessions with industry professionals, industry associations, and alumni connections that may be available to students.

The software, applications, and tools commonly used in catering sales and banquet coordination, such as event management software, customer relationship management (CRM) systems, and menu design software.

EVANIH will provide job assistance to those who are seeking better opportunities in similar domains. The salary range will be 5,00,000 to 8,00,000 PA depending on the candidate's work experience, skills, and caliber.
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