TÜRKÇE
ENGLISH
Information
| Code | TUR228 |
| Name | Banquet Service Management |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi DİLEK SAY |
Course Goal
Enable students to be knowledgeable about the banquet service organizations.
Course Content
Banquet Service Definition, Banquet Department Organizational Structure, Job Descriptions, Banquet contract preparation, Arrangement before the Banquet , Banquet types, Realization of banquets
Course Precondition
None
Resources
Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik.
Notes
Banquet Service Management, Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Prepares the banquet contract between the banquet manager and the guest |
| LO02 | Prepares before the banquet in accordance with the terms of the banquet contract |
| LO03 | Organizes the banquet, taking into account the guest requests and specified in the banquet contract |
| LO04 | Plans the banquet service in accordance with the banquet preparations |
| LO05 | Defines the feast and explains its importance |
| LO06 | Explains the organizational structure to be applied during the banquet |
| LO07 | Explains the types of banquets applied during the banquet service |
| LO08 | Lists the banquet menus determined in banquet conventions |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Transfers information about service processes and operations in the field of tourism and hotel management. | 5 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. | 5 |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 5 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. | 3 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility as a team member. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Establishes effective interpersonal and intercultural communication. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Regularly conducts health, safety and risk assessments in the field of tourism and hotel management. | |
| PLO13 | Bilgi - Kuramsal, Olgusal | Protects the natural environment by adhering to ethical values. | |
| PLO14 | Bilgi - Kuramsal, Olgusal | Pays attention to personal care, hygiene, clothing and appearance. | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. | 4 |
| PLO16 | Bilgi - Kuramsal, Olgusal | Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources. | |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates effectively with guests and collaborators through written and verbal expression. | 4 |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Acts in accordance with social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Banquet Service Description | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım |
| 2 | Banquet Organizational Structure in Hotels | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Banquet Organizational Structure Job Descriptions in Hotels | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma |
| 4 | Preparation of Banquet contract | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Beyin Fırtınası |
| 5 | Banquet Organization and Management in Hotels | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 6 | Variety of banquets | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 7 | Arrangement before the Banquet: Table and Chair Placement | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma |
| 8 | Mid-Term Exam | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Arrangement before the Banquet: Opening of the cover | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 10 | Arrangement before the Banquet: Placement of Menu Cards and Names | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 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 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 12 | Arrangement before the Banquet: Customer Welcome | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 13 | Budget In Banquet Organizations | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Problem Çözme |
| 14 | Banquet Mönü | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 15 | Realization of Banquets | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Proje Temelli Öğrenme |
| 16 | Term Exams | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 88 | ||
| Total Workload / 25 (h) | 3,52 | ||
| ECTS | 4 ECTS | ||