COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Banquet Service Management * TUR   206 4 2 3.5 6

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Asst.Prof.Dr. Dilek SAY
Instructors
Dr. Öğr. ÜyesiDİLEK SAY1. Öğretim Grup:A
 
Assistants
Goals
Enable students to be knowledgeable about the banquet service organizations.
Content
Banquet Service Definition, Banquet Department Organizational Structure, Job Descriptions, Banquet contract preparation, Arrangement before the Banquet , Banquet types, Realization of banquets

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field.
2
Giving information about the professional standards, regulations and practices in the field of tourism and hotel management.
3
Giving information about internal and external environmental factors of the tourism and hotel organizations.
4
Giving information about the service delivery process and procedures in the field of tourism and hotel management.
X
5
Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management.
6
Using the field related information in the business environment.
X
7
Using and recognizing the field related tools, technologies and physical environment.
X
8
Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs.
9
Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business
10
Working as a team member and taking responsibility
X
11
Establishing effective interpersonal and intercultural communication
12
Making the health, safety and risk assessment regularly at the related field.
13
Adhering the ethical values and protecting the natural environment.
14
Being attentive about the hygiene, clothing and personal look
X
15
Constantly improving the knowledge, skills and competencies of the related field.
16
Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them
17
Having written and oral communication proficiency Being able to speak correct and effective, to convey information and ideas in speaking so others will understand, Having the ability to interpret and criticize, Having the high power of persuasion skill
18
Acting in accordance with social, scientific and professional ethical values.

Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Banquet Service Description Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
2 Banquet Organizational Structure in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
3 Banquet Organizational Structure Job Descriptions in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
4 Preparation of Banquet contract Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
5 Banquet Organization and Management in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
6 Variety of banquets Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
7 Arrangement before the Banquet: Table and Chair Placement Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
8 Mid-Term Exam Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
9 Arrangement before the Banquet: Opening of the cover Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
10 Arrangement before the Banquet: Placement of Menu Cards and Names Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
11 Arrangement before the Banquet: Placement of Flowers and Candlesticks, Distribution of personnel Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
12 Arrangement before the Banquet: Customer Welcome Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
13 Budget In Banquet Organizations Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
14 Banquet Mönü Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
15 Realization of Banquets Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331
16-17 Term Exams Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331

Recommended or Required Reading
Textbook
Additional Resources