One of the many potential programs to take up, across reputable culinary schools around the world, is catering. With this program carried out, you will have the opportunity to learn about everything from food preparation to business in general. When a student completes a catering program, he or she will have a number of opportunities awaiting; it’s just a matter of knowing what exists and, more importantly, approaching each situation with a clear mindset.
One of the best way to do this is by recognizing the possible mistakes to be made in catering. Mistakes aren’t necessarily limited to the culinary arts, since they can be made in any field. For example, an inexperienced marketing graduate might go on to develop trailer graphics, only for them to peel off or come apart easier than they should. For catering majors who are looking to make the most out of their futures, here are 3 mistakes not to overlook.
Not planning ahead of time – When one thinks about the work of a caterer, planning should be at the forefront. After all, workers must understand what they will be in store for, so that they can better carry out the efforts expected of them. What happens, though, when planning isn’t done? Suffice it to say, disaster can occur. One can argue that planning is essential for any academic major. To illustrate this, wouldn’t it make sense for a veterinary student to extensively research before writing about PEMF treatment for animals? It would be difficult for anyone to succeed without the proper knowledge or careful planning.
Being unfocused with your specialty – It seems like every culinary expert, regardless of how much knowledge they possess, has a certain specialty they tend to gravitate to. For instance, one student might have spent a few years in school, only to come out of it with a passion for desserts and the pastry arts as a whole. As a result, your catering business can emphasize such culinary creations. What if you learned much about Italian cuisine? Perhaps the aforementioned business can be geared toward this. Having a specialty isn’t a negative. If anything, it’s an element to be embraced.
Failing to communicate with all parties – More often than not, catering is a team effort that requires the work of all parties involved. For example, if you’re someone who’s operating their own business, chances are that you will have a number of workers to interact with. It’s important to discuss what each of their responsibilities entail, so that they can better work in any situation. What about communication with clients? It’s easy to see that this is just as important, if not more so. If a consumer approaches you with a comment or concern, you must respond to it in a timely fashion. When this endeavor is carried out, communication becomes less of a concern in the long run.