TÜRKÇE
ENGLISH
Information
Course Goal / Objective
It is aimed to convey information about the place and importance of the banquet in hotel businesses, the duties of the banquet staff, the preliminary preparations for the banquets, the organization of the banquet and the banquet menu.
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
None
Resources
Sevinç, Nilgün. (2004). Banquet and Catering Management, Detay Publishing, Ankara
Notes
Anthony J. Strianese, Pamela P. Strianese, Dining Room and Banquet Management, 2002, 3E, Publisher: Delmar Cengage Learning.
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 | Sorts the banquet types, explains its properties. |
| LO05 | Explains the banquet sales and reservation process. |
| LO06 | Explains banquet planning and the preliminary process. |
| LO07 | Sorts the stages of the arrangement of the banquet hall. |
| LO08 | Explains the features of the buffet service and Turkish service, American service, English service, French service. |
| LO09 | Explains the management of banquet organization. |
| LO10 | Explains the factors to be considered in menu planning. |
| LO11 | Explains the banquet protocol and protocol service rules. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts of business administration and the strategic, tactical, and operational dimensions of business management. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the basic legal, social and moral rules and related legislation covering the business area. | 2 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends the planning, organization, execution, coordination and control functions of accommodation establishments management. | 5 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Can use numerical and statistical information to research, think, analyze, establish cause-effect relationships, make decisions and establish strategies. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Updates skills by following the innovations and changes in field. | 1 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Can carry out projects and works related to the field within the framework of quality processes, and develops the skills to work independently and in harmony with a team. | 5 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In unforeseen complex situations that may be encountered in relation to hotel management, travel management and other types of touristic businesses, it takes responsibility and finds solutions by examining good examples in other countries and foreign sources. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | As well as being specialized in a certain field of a tourism business, it develops the skills to support other parts of the business and adapt to sudden situations. | 5 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Can obtain information from sources of different characteristics and in foreign languages, and observes social, scientific and ethical values. | |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | In addition to her/his professional development, constantly improves herself/himself by identifying learning needs in scientific, social, cultural and artistic fields in line with her/his interests and abilities. | |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Can communicate correctly and effectively both in written and oral form in Turkish and foreign languages, and can convey information and ideas about the field in a way that others can understand. | |
| PLO12 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Performs health, safety, quality and risk assessments; works by taking measures for laws, professional conditions, ethics, fundamental personal rights and freedoms, privacy of private life, social responsibility and environmental protection. | 3 |
| PLO13 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows national and international external environmental and sectoral conditions at a level that can cope with cyclical fluctuations due to flexible demand conditions in the field of tourism management, uses tools to analyze a tourism business with its internal and external environment, evaluates the findings and decides. | 2 |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Recognizes information systems used in hotel businesses, uses basic information technologies and software related to the field. | |
| PLO15 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates domestic and foreign concepts, ideas and data in the field of tourism management with scientific methods. | |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the socio-economic structure of tourism and its importance for the country and the world within the scope of this structure, and directs the design of the investment phase of a new business to be established in other areas of the tourism and service sector. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | The definition of a banquet in the hotel business, place and importance. | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 2 | Catering and banquet relationship | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 3 | The organizational structure and importance of the banquet Department | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 4 | Types of banquets | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 5 | Banquet sales | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 6 | Banquet reservations | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 7 | Preparation and planning of the banquet | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 8 | Mid-Term Exam | Prepare for exam. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | The arrangement of the banquet hall | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 10 | Service types and methods in Banquet | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | The management of the organization of banquets | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 12 | Banquet menu | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 13 | Protocol in Banquet | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 14 | The importance of hygiene and sanitation in the Banquet | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 15 | Banquet Budget | Reading the relevant section of the textbook. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 16 | Term Exams | Prepare for exam | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepare for exam. | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| 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 |