Learning skills to effectively manage banquets and catering is to be able to effectively manage the lion’s share of the budget for meetings, events and weddings –making catering knowledge a key career advantage.
Broad, practical courses in planning food and beverage operations and management techniques are taught by certified CMP, CSEP, CPCE professionals. Learning is project-based, not test-oriented. TISOH actively solicits guidance from NACE – the National Association for Catering and Events members to ensure integration of trends and changing consumer behavior.
If you want to enhance your meeting and event planning knowledge or have a passion for planning catering, this is a great career without having to be in the kitchen. Catering for meetings and events is a big part of any event planning budget. Being knowledgeable gives you a competitive advantage.