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Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| Code | TUR244 |
| Name | Banquet Service Management |
| Term | 2024-2025 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. DİLEK SAY |
| Course Instructor |
Doç. Dr. DİLEK SAY
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
It is aimed for students to have knowledge about banquet service organizations
Course Content
Definition of Banquet Service, Banquet Department Organizational Structure, Job Descriptions, Preparation of Banquet Contract, Preparations before Banquet, Types of Banquet, Realization of Banquet
Course Precondition
There is no prerequisite for the course
Resources
Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik.
Notes
Ziyafet Service Management, Anadolu University Open Education Faculty Publications.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Prepares the banquet contract between the banquet manager and the guest |
| LO02 | Makes preparations before the banquet in accordance with the terms of the banquet contract |
| LO03 | Organizes the banquet by taking into account the requests of the guests and specified in the banquet contract |
| LO04 | Plans the banquet service in accordance with the banquet preparations |
| LO05 | Explains the importance of banquet by defining it |
| LO06 | Explains the organizational structure to be applied during the banquet |
| LO07 | Explains the types of banquets applied during banquet service |
| LO08 | List the banquet menus specified in banquet contracts |
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. | |
| 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. | |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 4 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. | |
| 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. | 3 |
| 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. | 4 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. | |
| 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. | |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Acts in accordance with social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Banquet Service Definition | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 2 | Banquet Organization Structure in Hotel Businesses | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 3 | Banquet Organization Job Descriptions in Hotel Businesses | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 4 | Considerations When Preparing a Banquet Agreement | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Tartışma |
| 5 | Banquet Organization and Management in Hotel Businesses | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 6 | Types of Banquets | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 7 | Preparations Before the Banquet: Placement of Tables and Chairs | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Prepares for the exam using lecture notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Preparations Before the Feast: Opening the Covers | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 10 | Preparations Before the Banquet: Placement of Menu Card and Nametags | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 11 | Preparations Before the Banquet: Placement of Flowers and Candlesticks, Mail Distribution | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 12 | Preparations before the banquet: Welcoming Customers | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 13 | Budget in Banquet Organizations | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 14 | Banquet Menus | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Soru-Cevap |
| 15 | Realization of the Banquet | Studies the relevant section of the Banquet Organization and Management book | Öğretim Yöntemleri: Anlatım |
| 16 | Term Exams | Prepares for the exam using lecture notes and books | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Prepares for the exam using lecture notes and books | 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 | 7 | 7 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 87 | ||
| Total Workload / 25 (h) | 3,48 | ||
| ECTS | 3 ECTS | ||