| 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 |
Lect. Reyhan SÖNMEZ |
| Instructor(s) |
Reyhan SÖNMEZ |
| Assistants | |
| Goals | To be able to evaluate all the businesses within the scope of the food and beverage industry according to their characteristics and purpose. To know the characteristics of the food and beverage departments and the food and beverage personnel working in those departments. Giving detailed information about the meaning and scope of the banquet, especially banquet hall planning procedures and implementation. Understanding issues to be considered in banquet agreements. To be able to realize the menu preparation and planning stages and to inform and apply about the works and service arrangements that will be done before the banquet. To be able to view banquet services within the framework of management functions. To be able to elaborate and make applications in organizations such as buffet meetings and cocktails. To be able to analyze food production process, workforce planning, cost and sales realized in banquet organizations. To learn and apply the techniques of preparing banquet budget by examining the marketing processes of banquets in hotel businesses. In general, it is aimed to learn and apply the rules that must be followed in hygiene, sanitation and work safety in food and beverage establishments. |
| Course Content | To know all the properties of the food and beverage sector and the food and beverage units in the hotel. Understanding the meaning and scope of the banquets, learning the menu planning and pricing processes and being able to execute them practically. To know the activities to be carried out before the banquet. To continue every moment of the banquet according to the management functions. Understanding and application of diversity and method in buffet, cocktail and meeting organizations. Marketing and budgeting of banquets. Learning and applying methods on food production process, workforce planning, cost and sales analysis at banquets. To be able to interpret and explain what the concepts of hygiene, sanitation and occupational safety in food and beverage businesses mean. |
| Learning Outcomes |
- Analysis of companies that make up the food and beverage industry according to their qualifications. The duties of the food and beverage units in hotels and the functions of the banquet section are learned in a practical way. - Planning of banquets. Preparation stages. Qualification is gained by practicing in menu preparation and food and beverage pricing. - Banquet layout and tools and equipment used at the banquet. Property management functions in banquet services have knowledge about the way the fulfillment. - Information about the buffet, meeting, cocktail organization and management are obtained. - Banquets in the food production process control, workforce planning should learn the process of cost and sales analysis. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | The scope and importance of the food and beverage sector. Food and beverage service facilities located within the hotel organization. | |
| 2. Week | The importance and scope of feasts for independent food and beverage businesses and hotels. Management functions in food and beverage services. | |
| 3. Week | The scope and scope of the banquet. Planning of banquet halls in hotel establishments. Menu planning and sample menu types preparation applications. | |
| 4. Week | Pricing in food and beverage establishments. Planning and implementation of table and seating arrangements at banquets. Table protocol in banquets. | |
| 5. Week | Conducting the works at the high school in banquets and the teams used in the banquets, detailed service rules. | |
| 6. Week | In banquet activities; Examples of how organization, executive, coordination and audit functions are performed. | |
| 7. Week | Applications related to the contents and management styles of buffet, cocktail and meeting organizations. | |
| 8. Week | Specifying the meaning, scope and importance of food and beverage production process and cost control with sample applications. | |
| 9. Week | Taking regulatory measures by making necessary analyzes in cost control. | |
| 10. Week | Information and applications about comparative tables. | |
| 11. Week | Place and scope of marketing in banquet organizations. Marketing research in banquet organizations. | |
| 12. Week | Promotion and public relations activities related to banquet organizations & definition, types and benefits of the budget. | |
| 13. Week | Banquet budget and preparation & applications of hygiene and food storage operations in food and beverage service establishments. | |
| 14. Week | Protection of food and beverages in the kitchen. HACCP and its benefits. Work safety. | |
| 15. Week | FINAL EXAM | |
| 16. Week | FINAL EXAM |
| YILMAZ, Y., "Otel ve Yiyecek-İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi", Detay Yayıncılık, Ankara, |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | Measurement Method |
|---|---|---|---|---|---|---|---|
| PY1 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 5 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 3 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 1 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 4 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 3 | 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 |
