TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KON250 |
| Name | Banquet Management |
| Term | 2017-2018 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. OYA YILDIRIM |
| Course Instructor |
Öğr. Gör.Dr. OYA YILDIRIM
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
To inform students about banquet menü and banquet organization, preliminary studies at banquet , the duties of the banquet staff, the place and importance of a banquet in the hotel business.
Course Content
The organization of the banquet department, banquet sales, banquet reservations, banquet planning, the management of banquet organization and the protocol at banquets.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the concept of banquet, explains the importance for accommodation businesses |
| LO02 | Explains banquet types such as small parties, cocktails, tea patrons, engagement wedding banquets, protocol dinners |
| LO03 | Explains the features and tasks of the staff of the banquet |
| LO04 | Ranking of banquet types and explains its properties. |
| LO05 | Explains the banquet sale process. |
| LO08 | Exam |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition of a banquet in the hotel business, place and importance. | Web content, presentations, projects, sample questions | |
| 2 | Catering and banquet relationship | Web content, presentations, projects, sample questions | |
| 3 | The organizational structure and importance of the banquet Department | Web content, presentations, projects, sample questions | |
| 4 | Types of banquets | Web content, presentations, projects, sample questions | |
| 5 | Banquet sales | Web content, presentations, projects, sample questions | |
| 6 | Banquet reservations | Web content, presentations, projects, sample questions | |
| 7 | Preparation and planning of the banquet | Web content, presentations, projects, sample questions | |
| 8 | Mid-Term Exam | prepare for exam | |
| 9 | The arrangement of the banquet hall | Web content, presentations, projects, sample questions | |
| 10 | Service types and methods in Banquet | Web content, presentations, projects, sample questions | |
| 11 | The management of the organization of banquets | Web content, presentations, projects, sample questions | |
| 12 | Banquet menu | Web content, presentations, projects, sample questions | |
| 13 | Protocol in Banquet | Web content, presentations, projects, sample questions | |
| 14 | The importance of hygiene and sanitation in the Banquet | Web content, presentations, projects, sample questions | |
| 15 | Banquet Budget | Web content, presentations, projects, sample questions | |
| 16 | Term Exams | prepare for exam | |
| 17 | Term Exams | prepare for exam |
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 |