Menu
January 20 to February 5, 2025 (Online) and February 11 to 12, 2025 (Milan)
The Banqueting Manager coordinates and manages the catering service for events, receptions, buffets, parties and more; designs the arrangements taking care of the scenic aspect, deals with procurement, contracting and selling the services the company is able to offer.
The Banqueting Manager must demonstrate a keen sense of aesthetics, excellent communication and interpersonal skills, diplomacy, organization and creativity in order to achieve and concretize client expectations. He or she is also responsible for setting the budget, managing clients and service staff, choosing the most suitable location for the event, and overall organization in every detail.
The banqueting manager finds employment in hotels, resorts, catering and banqueting companies, consulting and start-up companies, wedding and event planning agencies.
To be eligible for the Banqueting Manager Specialization Course, you must have a High School Diploma and experience in the field.
English language proficiency is considered a prerequisite.
HINTS OF LEGISLATION AND ECONOMIC ASPECTS
Preliminary stage:
● Defining a budget: budgeting and drafting
● Legal and bureaucratic aspects: Permits and authorizations, contracts and agreements, music permits, security, contingencies and reserve plans
● Customer satisfaction, stakeholders and target audience
● Location Research
● Service logistics, kitchen and waste management
● The banqueting menu
Aesthetics of the event:
● Moodboard, colors and objects
● Redesigning spaces: tables and layouts.
● Mise en place
● Reception etiquette
● Hierarchy of guests
Seminars
● Floral arrangements and decorations
● Food & Drink design
Certificate Safety Training for Workers in Low Risk Activities or HACCP Certificate
Private Certificate of Course Attendance
Certificate of Project Work
PROPEDEUTICS:
text-based study and online platform; Online course aimed at issuing certificate on occupational safety;
12-hour live streaming module of Hints of Legislation.
CLASSROOM PHASE: 16 hours online + 16 in-person
PROJECT WORK.
PROFESSIONAL ORIENTATION: Resume development and dissemination in the region of residence or preference
A writer and journalist, Roberta Schira is the author of major books, including. Menu for four seasons, The New Bon Ton at the Table, The book of offal and many others. She is the author of a food criticism column in Corriere della Sera and writes in Finedininglovers, La Grande Cucina and The Life Journal. She also collaborates with RSI on the program Cuochi d'artificio. She is founder and co-director of Blogazine Madame&Monsieur.
Angela Simonelli is an architect and food designer.
Aesthetics has always been a part of his life because he searches for "beauty" in all its forms and wants to recreate it everywhere.
Also in the dishes he serves, which he designs for businesses and food service establishments, in courses dedicated to amateurs and professionals.
She is not a chef, but a food designer who sees the plate as a canvas where she can write, play with chiaroscuro and volumes, perspectives and colors, combining them with taste and textures.
In 2015, he began applying his skills as a planner and designer to the kitchen, with a good dose of passion for art and photography.
He works as a teacher of "food design" in several Italian hotel institutes and offers consultations to chefs and amateurs on how to creatively plate and amaze their diners with both taste and sight, and thus give them an unforgettable thrill.
His goal? To make everyone understand that making beautiful dishes is just as important as making good ones, without the need to use strange ingredients, waste raw materials, waste time or change recipes. To make diners have a complete experience that satisfies all 5 senses, unique and exclusive
Lawyer, expert in Italian and European food legislation, specializing in food labeling, labeling and packaging technologies and production processes.
He lectures and consults for Universities, Associations and Companies on highly technical topics.
Director and founder of Label School, an online label and supply chain school.
He has participated in numerous events as a speaker, in the areas of food safety, haccp, food labeling and environmental.
I was born and raised in Apulia, Italy, where in 2019 I earned a Bachelor's Degree in Law. I then attended a University Master's Degree specializing in teaching legal-economic subjects. Since 2020 I have been working in a Social Promotion Association specializing in family protection.
F&B Manager, bartending trainer and bar room with years of experience in the luxury tourism sector. Over the years she has travelled around the world and can boast 15 international awards in the bar industry. Training Centre tutor for the International bartenders Association. Among the most important structures with which she has collaborated are the Yacht Club Costa Smeralda, Lungarno Hotels in Florence, jumeirah Grand Hotel Via Veneto Rome, Radisson Blu and Grand Hotel Plaza Rome. Chioma will be present in the editions of Rome and Florence.
Quality and Enviromental Manager for Aviapartner Italia Soc. Multinational Belgian, is ENAC and AIFOS Qualified Trainer. Thanks to his 30 years experience as HR and Industrial Process Organization Manager for Alitalia airline and as Quality Auditor for Blue Panorama, he has high technical skills from Project & Risk management to Aviation security, from Ground Handling to EASA, ECAC, ICAO and IATA regulations.
Learn about Bonus Chef and get a credit up to a maximum of 6,000 euros for expenses incurred in 2021 and 2022 for Italian Food Academy courses and masters.
Contact us toll-free or email us to find out more about the institute, to learn about our locations, faculty, programs and partners, or for proposals for collaborations and sponsorships.
Excellence is now more affordable
Thanks to the Chef Bonus you can get a credit of up to 6,000 euros for expenses incurred in 2021 and 2022 for your professional training.
Starting February 27, 2023, it will be possible to apply to the Ministry of Enterprise and Made in Italy for the Chef Bonus.
WHAT IS IT?
Bonus Chef 2023 consists of a 40% tax credit (up to a maximum of 6,000 euros) recognized on expenses related to the restaurant industry for individuals engaged in the activity of professional chef at hotels and restaurants.
TO GET THE BONUS:
- you must have incurred, between January 1, 2021 and December 31, 2022, one or more of the expenses deemed eligible for the benefit
- one must be a resident or established of the state territory;
- Applicants must be in the full enjoyment of civil rights.
ELIGIBLE EXPENSES:
- Purchase of durable capital goods (high energy class machinery for food storage, processing, processing and cooking, professional tools and equipment for catering)
- Participation in professional development courses.
HOW THE 2023 CHEF BONUS WORKS
The 40% credit can be used for offsetting by F24, which must be submitted to the Internal Revenue Service. The credit is exempt from IRPEF and IRAP.
It is also possible to assign the credit with the transfer of the facility to other parties, including credit institutions and other financial intermediaries.
