Rapor Tarihi: 24.02.2026 07:06
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| - | TUR2103 | Turkish | Compulsory | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Reyhan SÖNMEZ |
| Instructor(s) | |
| Goals | The course on banquet service management aims to: evaluate all businesses within the food and beverage sector according to their characteristics and objectives; understand the characteristics of the food and beverage department within a hotel and the banquet staff working in that department; provide detailed information about the meaning and scope of banquets, especially banquet hall planning methods and their implementation; understand the points to consider in banquet agreements; be able to prepare and plan set menus, and receive information and practical practices regarding mise-en-place preparations and service arrangements before the banquet; and view banquet services within the framework of management functions. The aim is to detail and implement the procedures in congress and meeting organizations. It also aims to analyze the food production process, workforce planning, costs, and sales in banquet organizations. Furthermore, it seeks to learn and implement techniques for preparing banquet budgets by examining the marketing processes of banquets in hotel businesses. Finally, the program aims to teach and implement the rules that must be followed regarding hygiene, sanitation, and occupational safety within the scope of general banquet activities. |
| Course Content | Understanding the characteristics of all businesses within the food and beverage sector and the food and beverage units in hotels. Understanding the meaning and scope of banquets, learning and implementing menu planning and pricing processes. Knowing the activities that need to be carried out before a banquet. Managing every aspect of the banquet according to management functions. Understanding and applying the variety and methods of buffet, cocktail, and meeting organizations. Marketing and budgeting banquets. Learning and applying methods in food production processes, workforce planning, cost and sales analysis in banquets. Interpreting and practically implementing the concepts of hygiene, sanitation, and occupational safety in food and beverage businesses. |
| # | Öğrenme Kazanımı |
| 1 | - It analyzes companies in the food and beverage industry according to their characteristics. |
| 2 | - The functions of the banquet unit in hotels are learned through practical practice. |
| 3 | - Practical skills are acquired in banquet planning and preparation, menu design, and food and beverage pricing. |
| 4 | - Knowledge is gained about banquet arrangements, the tools and equipment used in banquets, and how business management functions are performed by banquet services. |
| 5 | - Information is gained through practical practices related to buffet, meeting, and cocktail event organization and management. |
| 6 | - In banquet organizations, participants learn about food production process control, workforce planning, cost and sales analysis processes. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | The scope and importance of the food and beverage industry. Food and beverage service units within a hotel organization. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Discussion |
| 2. Week | The importance and scope of banquets for independent food and beverage businesses and hotels. Management functions in food and beverage services. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Discussion |
| 3. Week | The meaning and scope of banquets. Planning banquet halls in hotel businesses. Set menu planning and practical examples of set menu options. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 4. Week | Pricing in food and beverage establishments. Planning and implementing table and seating arrangements at banquets. Table etiquette at banquets. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Discussion, Demonstration |
| 5. Week | The process of conducting mise en place preparations at banquets, the use of tableware at banquets, and the detailed practice of general service rules. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Case Study |
| 6. Week | Examples of how organization, execution, coordination, and control functions are performed in banquet activities. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 7. Week | Practices related to the content and management methods of buffet, cocktail, and meeting organizations. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Case Study |
| 8. Week | The meaning, scope, and importance of food and beverage production processes and cost control should be explained with examples. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 9. Week | Cost control involves conducting necessary analyses and implementing regulatory measures. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Discussion |
| 10. Week | Information and practices of comparative tables. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 11. Week | The role, importance, and scope of marketing in banquet organization. Marketing research in banquet organization. | Other Activities, Lecture, Question and Answer, Discussion |
| 12. Week | Promotion and public relations activities & budgeting for banquet organizations: definition, types, and benefits. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Discussion |
| 13. Week | Banquet budgeting and preparation & hygiene and food storage practices in businesses providing banquet services. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 14. Week | Preservation of food and beverages in food and beverage production areas. HACCP and its benefits. Occupational safety. | Research, Other Activities, Presentation (Preparation), Lecture, Question and Answer |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | 1.Components of tourism and hotel management, sociological, economic, and cultural consequences of interaction and cohesion between the different disciplines to learn. | ✔ | |||||
| 2 | 2.Tourism and hospitality sector and in the functioning of the department and interdepartmental working principles comprehend. | ✔ | |||||
| 3 | 3.Professional tools and equipment shall acquire the ability to use practical. | ✔ | |||||
| 4 | 4.Vocational learning terms and jargon, you can use the theoretical knowledge. | ✔ | |||||
| 5 | 5.Tourism and hospitality sector by following innovations in the development, evaluation and improves the ability to interpret the face of events has occurred. | ✔ | |||||
| 6 | 6.Deadlock and active in moments of crisis resolution and have the ability to make the right decision. | ✔ | |||||
| 7 | 7.Management functions, learning to use effective, entrepreneurial and obtains the ability to think creatively. | ✔ | |||||
| 8 | 8.Tourism and hospitality industry legislation detailed information about the elements and becomes the foundation. | ✔ | |||||
| 9 | 9.Tourism and the computer programs used in the hospitality industry and gain competency in new technologies. | ✔ | |||||
| 10 | 10.Improve the ability to think analytically at the same time able to analyze complex issues about the intrinsic properties of the tourism sector to comprehend. | ✔ | |||||
| 11 | 11.Located within the tourism and hospitality sector units to use proper channels of communication and human relations have knowledge to hold the top spot. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 |
|---|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY7 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY8 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY9 | 1 | 1 | 1 | 1 | 1 | 1 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY11 | 3 | 3 | 3 | 3 | 3 | 3 |
| 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 | 1 | 14 | 14 | |
| Other Activities | 1 | 2 | 2 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
