| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Banquet Service Management | TOİ4194 | Turkish | Compulsory | 4. Semester | 2 + 2 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Züleyhan BARAN |
| Instructor(s) | |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | Mastering the scope and importance of banquet and catering services |
| 2 | Receiving a banquet reservation, preparing a banquet contract |
| 3 | Knowing the features of the banquet hall and organizing the banquet hall |
| 4 | Learning the subtleties of banquet menus |
| 5 | Providing seating order in banquet organizations |
| 6 | Knowing protocol and service types in banquets |
| 7 | Mastering banquet marketing, sales, pricing and cost analysis |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To learn the components of tourism and hotel management, sociological, economic, and cultural consequences of the interaction between different disciplines and the relationship. | ✔ | |||||
| 2 | To understand Tourism and the operation between departments and departments in the hospitality industry and the working principles. | ✔ | |||||
| 3 | Acquire the ability to use professional tools and instruments in practice. | ✔ | |||||
| 4 | Learning professional terminology and jargon can use theoretical knowledge | ✔ | |||||
| 5 | Follow the development of innovation in the tourism and hospitality industry, improves ability to evaluate and interpret the face of events has occurred. | ✔ | |||||
| 6 | Deadlock and have the ability to provide active analysis and accurate decisions in crisis situations. | ✔ | |||||
| 8 | Detailed information about the elements that make up the tourism and hospitality industry and legislation to be foundations. | ✔ | |||||
| 9 | Tourism and computer programs and new technologies used in the hospitality industry gain proficiency in the subject. | ✔ | |||||
| 11 | Tto use in the units in accordance with the procedure channels of communication and human relations have knowledge to hold the top spot in Tourism and hospitality industry | ✔ | |||||
| 12 | Have knowledge of a foreign language at a level that can sustain their professional life and also to follow professional developments at the international level, . | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 |
|---|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY8 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY9 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY12 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 13 | 2 | 26 | |
| Other Activities | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Classroom Activities | 1 | 1.5 | 1.5 | |
| Total Workload | 127.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
