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Information
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. DİLEK SAY |
| Course Instructor |
1 |
Course Goal / Objective
To provide students with 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
None
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. | 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 Definition | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım |
| 2 | Banquet Organization Structure in Hotel Businesses | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Banquet Organization Job Descriptions in Hotel Businesses | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma |
| 4 | Considerations When Preparing a Banquet Agreement | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma |
| 5 | Banquet Organization and Management in Hotel Businesses | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 6 | Types of Banquets | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 7 | Preparations Before the Banquet: Placement of Tables and Chairs | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Beyin Fırtınası, Bireysel Çalışma |
| 8 | Mid-Term Exam | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Preparations Before the Feast: Opening the Covers | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 10 | Preparations Before the Banquet: Placement of Menu Card and Nametags | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 11 | Preparations Before the Banquet: Placement of Flowers and Candlesticks, Mail Distribution | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 12 | Preparations before the banquet: Welcoming Customers | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 13 | Budget in Banquet Organizations | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Problem Çözme |
| 14 | Banquet Menus | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Bireysel Çalışma |
| 15 | Realization of the Banquet | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Proje Temelli Öğrenme |
| 16 | Term Exams | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. | 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 | ||