Catering and Banqueting | North Dakota State College of Science

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 11-9051.00

Skills

Management of Personnel ResourcesMonitoringCoordinationActive ListeningSpeakingReading ComprehensionService OrientationCritical Thinking

Knowledge

Customer and Personal ServiceAdministration and ManagementFood ProductionEnglish LanguagePersonnel and Human Resources

Abilities

Oral ComprehensionWritten ComprehensionOral ExpressionProblem SensitivityDeductive ReasoningSpeech ClaritySelective AttentionNear VisionSpeech RecognitionWritten Expression

Tasks

Count money and make bank deposits.
Establish standards for personnel performance and customer service.
Keep records required by government agencies regarding sanitation or food subsidies.

Technology

Time accounting softwareObject or component oriented development softwareInventory management softwareAnalytical or scientific softwarePoint of sale POS software

Tools

Computerized cash registersLaser printersNotebook computersPersonal computersPersonal digital assistants PDA

Work Values

IndependenceRelationshipsSupportWorking ConditionsAchievementRecognition

Career Pathways

Occupations this program prepares you for

Auto-populatedfrom O*NET + BLS

Occupations matched to this program, with median wage, top wage, growth, and openings
SOC	Occupation	Method	Wage	Growth	Openings
Match confidence: medium11-9051.00	Food Service Managers	title_inference	$65,310 median$105,420 top	+6.38%	2,260

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Bank deposits and daily cash reconciliation — count and verify cash drawers, prepare deposit records, and identify discrepancies with minimal oversight at a restaurant or café.
Employee work schedules — build and distribute weekly staff schedules, balancing labor hours against forecasted business volume using scheduling software.
Food subsidy and sanitation records — maintain accurate government-required documentation for inspections and subsidy compliance with routine managerial review.
Food and equipment inventory — conduct regular inventory audits, update records in inventory management software, and flag low-stock items for reorder in a food service operation.
Customer service complaints — investigate food quality and service issues, gather relevant information, and implement corrective actions within established protocols.
Budget and payroll monitoring — review financial transaction reports and payroll records to confirm expenditures align with approved budgets using financial analysis software.
Food preparation coverage — step in to cook, plate, or serve during staffing shortages, maintaining food quality and speed-of-service standards in a live kitchen environment.
Personnel performance standards — communicate clear service expectations to front-of-house and back-of-house staff and provide routine performance feedback.
Vendor coordination — place routine supply orders, compare pricing, and verify delivery accuracy against purchase orders in a high-volume food service setting.
Team communication — conduct brief pre-shift meetings to assign duties, relay daily specials, and address service priorities in a restaurant environment.

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.