Get certified! The National Association of Catering and Events (NACE) is proud to offer the CPCE designation, the most prestigious certification for caterers and event planners. Join us for the CPCE Fast Track seminar and exam during the 2013 Idea Factory.
Fast Track Seminar
Tuesday, March 12 9:00 am - 6:00 pm
Lisa Hopkins, CPCE, CMP, The Houstonian Hotel, Club and Spa, Houston, TX and Rey Wojdat, CPCE, MBA, Broome College, Binghamton, NY
Prepare for the CPCE exam with the Fast Track Seminar. All attendees are welcome to participate in the seminar. If you would like to sit for the exam on March 13, your CPCE exam application must be approved in advance (visit www.nace.net/cs/education/cpce or email firstname.lastname@example.org).
At the conclusion of this seminar, attendees should be able to do the following:
Accounting - 9:00 am – 10:15 am
• Define the elements of financial statements, including statement of cash flow, balance sheet and income statement.
• Define basic accounting terminology for catering executives.
• Define accounting and inventory valuation methods.
Event Management - 10:20 am – 11:10 am
• Describe and identify various event functions and the appropriate sequences of events for those functions.
• Calculate the appropriate square footage requirement for different types of room setups.
Catering Services – 11:15 am – 12:30 pm
• Describe basic characteristics of various styles of food service.
• Distinguish table service from buffet service, station service and other types of food service.
• Estimate staffing needs for typical catered events using a particular style of service.
Human Resources – 1:00 pm – 1:50 pm
• Describe the steps in the hiring process.
• Describe the goals and information provided during the onboarding process.
• Describe the stages of the training cycle.
Beverage Management - 1:55 pm – 3:10 pm
• Describe fundamental characteristics of various types of beer, spirits and wines.
• Identify the primary legal considerations with regard to alcohol service.
• Explain how to calculate beverage cost and pricing for profit.
Contracts and Agreements – 3:15 pm – 4:15 pm
• Identify the components of a contract.
• Explain essential clauses for receiving and products and services.
• Explain “truth in menu” laws.
Food Production – 4:20 pm – 5:10 pm
• Describe commonly used methods of food preparation for various styles of service.
• Apply standard measurement systems for liquids and solids to convert recipe ingredients.
• Calculate the number of portions necessary to prepare for various types of catered events.
• Describe safe procedures for food preparation, storage and handling.
• Identify the basic functions and legal considerations involved in employee performance appraisals.
• Identify guidelines for an exit interview program.
Sales and Marketing – 5:15 pm – 6:15 pm
• Describe and explain how to target market segments typically served by a catering operation.
• Identify strategies in developing a marketing plan.
• Identify elements of the sales forecasting process.
March 13, 2013
1:00pm – 4:00pm
Application Fee*: $395 (NACE members), $495 (non-members)
NACE is proud to offer the CPCE designation - the industry’s most prestigious professional certification for caterers and event planners. Earning the CPCE designation communicates professionalism and strengthens your earning power.
Learn more and download an application at www.nace.net/cs/education/cpce. Applications are due February 11, 2013 and should be submitted to email@example.com.
*Fee includes exam and (1) copy of the Professional Reference Guide for the Catering and Event Industry (exam study guide)