Skill-Based Program in Event Catering & Buffet Management

Description

Course Name: Skill-Based Program in Event Catering & Buffet Management

Course Id: SBPECBM/Q1001.

Eligibility: Candidates generally need to have completed their 10th (High School) education or its equivalent.

Objective: This course aims to provide learners with comprehensive knowledge of catering operations and buffet service management for various events. It focuses on menu planning, food presentation, portion control, service styles, and hygiene standards.

Duration: Three Months.

 How to Enroll and Get Certified in Your Chosen Course:

 Step 1: Choose the course you wish to get certified in.

 Step 2: Click on the “Enroll Now” button.

 Step 3: Proceed with the enrollment process.

 Step 4: Enter your billing details and continue to course fee payment.

 Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.

 Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.

 Step 7: Once you complete the course, take the online examination.

 Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.

 Step 9: After certification, you will be offered job opportunities aligned with your area of interest.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
How Students will be Graded:
S.No.		Marks	Grade
1		91-100	O (Outstanding)
2		81-90	A+ (Excellent)
3		71-80	A (Very Good)
4		61-70	B (Good)
5		51-60	C (Average)
6		40-50	P (Pass)
7		0-40	F (Fail)

 Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:

 Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.

 Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.

 Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.

 Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.

 Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.

 Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.

Syllabus

Introduction to Hotel and Catering Industry: History and evolution of the hospitality industry, Types of hotels and catering establishments, Organizational structure of hotels and restaurants, Key departments in a hotel, Role of catering in the hospitality sector, Importance of customer service in hospitality, Current trends in the hotel and catering industry, Career opportunities in hotel and catering management.

Food and Beverage Management: Types of food and beverage service, Restaurant and bar operations, Menu planning and cost control, Food and beverage pairing basics, Hygiene and sanitation in F&B service, Customer service etiquette in restaurants, Handling guest complaints and feedback, Role of technology in food and beverage management.

Front Office Operations: Functions and responsibilities of the front office, Reservation and booking systems, Check-in and check-out procedures, Guest communication and customer service, Handling guest requests and complaints, Role of concierge services, Cash handling and billing procedures, Use of property management systems (PMS) in front office.

Housekeeping Management: Role and importance of housekeeping in hotels, Cleaning procedures and sanitation standards, Guest room setup and maintenance, Laundry and linen management, Housekeeping inventory and supply management, Safety and security in housekeeping, Waste management and sustainability in housekeeping, Staff training and supervision in housekeeping.

Catering and Banquet Management: Types of catering services (on-premise, off-premise, event catering), Planning and organizing banquets and events, Catering menu design and pricing, Food presentation and plating techniques, Hygiene and safety in catering operations, Managing catering staff and service quality, Special dietary requirements and food allergies, Logistics and inventory management in catering.

Hospitality Marketing and Customer Relations: Importance of marketing in hospitality, Branding and positioning strategies, Digital marketing and social media in hotels, Customer relationship management (CRM) in hospitality, Importance of guest feedback and reputation management, Loyalty programs and guest retention strategies, Sales techniques for hotel and catering businesses, Role of PR and advertising in hospitality.

Job Opportunities after Skill-Based Program in Event Catering & Buffet Management

Graduates can build careers in hospitality, catering, and event management industries.

Career Options:

• Hotel / Resort Manager
• Restaurant Manager / Operations Supervisor
• Catering Manager / Banquet Manager
• Food & Beverage (F&B) Manager / Supervisor
• Event Coordinator / Event Manager
• Front Office Manager / Guest Relations Manager
• Kitchen Manager / Head Chef
• Housekeeping Manager
• Reservation Manager / Travel Concierge
• Sales & Marketing Manager (Hospitality)
• Food Safety Manager / Hospitality Trainer
• Cruise Ship Hospitality Manager
• Entrepreneur (Restaurant/Catering Business)

Work Areas: Hotels, resorts, restaurants, catering companies, event firms, cruise lines, airlines, and corporate cafeterias.

Career Growth: Advance to General Manager, Director of Operations, or start your own catering, restaurant, or event management business.

Salary Range:

• 0–2 years: ₹2.5–4.5 LPA
• 3–5 years: ₹4.5–8 LPA
• 5+ years: ₹8–15 LPA

Freelancing/Consulting: ₹5–12 LPA
Leadership Roles: ₹15–30+ LPA
Luxury/International Roles: ₹20–50+ LPA
Cruise/Global Opportunities: ₹30–70+ LPA

Higher salaries are offered in luxury hotels, metro cities, and international hospitality sectors.