TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | YTO279 |
| Name | Banquet Service Management |
| Term | 2016-2017 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 3-2 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To enable the students to habilitate in making a contract for banquet , making a preliminary prepearation before banquet ,organizing outside catering , organizinig entertainment activity, servicing catering
Course Content
1. Week Planning menu ,receiving order 2 Week To be able to contract for the banquet ,preparing a demo 3 Week To be able to collect the price of banquet, layout planning of saloon 4 Week Organazing the personel for banquet , Provision of supplies and equipment 5 Week Serving food and beverages Creating and controlling catering business plan 6 Week Equipments which are used for catering ,supplying employees for catering 7 Week Managing of catering operation ,providing, cleaning and storage of the equipments 8 Week Midterm exam 9 Week Organizing the activities of presentation and animations 10 Week Organizing the activities of presentation and animations 11 Week Organizing the processes of decoration and logistics 12 Week Arranging the payment plan Serving drinks 13 Week Serving foods and beverages 14 Week Serving foods and beverages 15 Week FINAL
Course Precondition
YOK
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1 Making a contract for banquet. 2 Making a preliminary prepearation before banquet. 3Serve food for banquet. 4 Outside catering organisaton. 5 Outside catering organisaton Organizing the support services of outside catering. 6 Organizing the entertaining |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. Week Planning menu ,receiving order | To be prepared to related subject from advised source. | |
| 2 | 2 Week To be able to contract for the banquet ,preparing a demo | To be prepared to related subject from advised source. | |
| 3 | 3 Week To be able to collect the price of banquet, layout planning of saloon | To be prepared to related subject from advised source. | |
| 4 | 4 Week Organazing the personel for banquet , Provision of supplies and equipment | To be prepared to related subject from advised source. | |
| 5 | 5 Week Serving food and beverages Creating and controlling catering business plan | To be prepared to related subject from advised source. | |
| 6 | 6 Week Equipments which are used for catering ,supplying employees for catering | To be prepared to related subject from advised source. | |
| 7 | 7 Week Managing of catering operation ,providing, cleaning and storage of the equipments | To be prepared to related subject from advised source. | |
| 8 | 8 Week Midterm exam | ||
| 9 | 9 Week Organizing the activities of presentation and animations | To be prepared to related subject from advised source. | |
| 10 | 10 Week Organizing the activities of presentation and animations | To be prepared to related subject from advised source. | |
| 11 | 11 Week Organizing the processes of decoration and logistics | To be prepared to related subject from advised source. | |
| 12 | 12 Week Arranging the payment plan Serving drinks | To be prepared to related subject from advised source. | |
| 13 | 13 Week Serving foods and beverages | To be prepared to related subject from advised source. | |
| 14 | 14 Week Serving foods and beverages | To be prepared to related subject from advised source. | |
| 15 | 15 Week FINAL |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |