| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Banquet Service Management | TOİ4194 | 4. Semester | 2 + 2 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | face to face |
| Course Coordinator |
Assoc. Prof. Dr. Züleyhan BARAN |
| Instructor(s) |
Züleyhan BARAN |
| Assistants | |
| Goals | Food and Beverage sector within the scope and characteristics of all businesses to pursue the purpose for which it specifies by . Existing food and beverage department in hotel and food and beverage staff working in that department know the features . Banquet detailed information about the meaning and scope of the granting of planning procedures , especially banquet halls and banquet understanding of the issues to be considered in agreement . Preparation and realization of menu planning stages and will be held before the banquet , mise en place and service work on layout information . Banquet services within the framework of management functions to look at . The functioning of organizations such as meetings and cocktail buffet to elaborate . Banquet held in the food production process, workforce planning should be able to perform the analysis of cost and sales . Banquet in the hotel business processes by examining the marketing budget to prepare banquets learn the techniques and general hygiene in the food and beverage management , sanitation and safety rules to be followed in the study aimed to be learned by students . |
| Course Content | Food and beverage sector located within all businesses of the properties and the hotel's food and beverage unit, knowledge of the Banquet of the meaning and scope grasp menu planning and pricing to learn the process, Banquet pre-implementation activities required to be aware of. According to management functions to maintain every moment of Banquet, Buffet, cocktail parties and meetings of diversity in organizations, understanding of the method. Banquet of the marketing and budgeting, Banquet in the food production process, workforce planning as cost of sales analysis about the process of learning, food and beverage business in hygiene, sanitation and safety of the concepts of what you meant to interpret. |
| Learning Outcomes |
- Mastering the scope and importance of banquet and catering services - Receiving a banquet reservation, preparing a banquet contract - Knowing the features of the banquet hall and organizing the banquet hall - Learning the subtleties of banquet menus - Providing seating order in banquet organizations - Knowing protocol and service types in banquets - Mastering banquet marketing, sales, pricing and cost analysis |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Introduction | |
| 2. Week | Food and Beverage Service Sector | |
| 3. Week | Management Functions | |
| 4. Week | Banquet Organization | |
| 5. Week | Coordination of Banquet Activities | |
| 6. Week | Supervision Function in Banquet Organizations | |
| 7. Week | Buffet-Cocktail and Meeting Organization | |
| 8. Week | Mid-term | |
| 9. Week | Production Process Control and Business Planning | |
| 10. Week | Analysis of Cost and Sales | |
| 11. Week | Marketing of banquet organizations | |
| 12. Week | Banquet Budget | |
| 13. Week | Hygiene, Sanitation and Occupational Safety | |
| 14. Week | Overview |
| BANQUET ORGANIZATION AND MANAGEMENT IN HOTEL AND FOOD AND BEVERAGE BUSINESS-Yrd. Doç. Dr. Yaşar Yılmaz |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY12 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 4 | 56 |
| Preparation, After Class Study | 14 | 2 | 28 |
| Research | 13 | 2 | 26 |
| Other Activities | 14 | 1 | 14 |
| Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Classroom Activities | 1 | 1.5 | 1.5 |
| Total Workload | 127.5 | ||
| ECTS Credit of the Course | 5.0 | ||
