COURSE UNIT TITLE

: BANQUET MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4009 BANQUET MANAGEMENT COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR IŞIL ÖZGEN

Offered to

Gastronomy and Culinary Arts

Course Objective

To learn the banquet editing time at a hotel or catering business.

Learning Outcomes of the Course Unit

1   Dominate the scope and importance of the banquet and catering services
2   Have basic information about the banquet and catering organization
3   Ability banquet organization
4   To plan the banquet details
5   The ability to control the banquet management of food and beverage production

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 General information and definitions
2 Banquet part of the organization, features, functions and responsibilities
3 Banquet planning and the planning process
4 Banquet menu, banquet hall, music etc. planning
5 Banquet reservation
6 Service in banquet
7 Midterm
8 Midterm
9 Coordination of banquets
10 Audit in banquets
11 Control of production processes in the food and beverage banquet
12 Cost and sales analysis of banquets
13 Banquet sale
14 Guest relations, finishing the banquet
15 Final Exam
16 Final Exam

Recomended or Required Reading

Yar.Doc.Yaşar Yılmaz, Ziyafet Organizasyonu ve Yönetimi, Detay Yayıncılık, 2009
Yaşar Yılmaz, Otel ve Yiyecek Içecek Işletmelerinde Ziyafet Organizasyonu ve Yönetimi(2007), Detay Yayıncılık
Ziyafet ve Ikram Yönetimi (2004), Nilgün Sevinç, Detay Yayıncılık
Yiyecek Içecek Servisi (2005),Kültür ve Turizm Bakanlığı Araştırma ve Eğitim Genel Müdürlüğü

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE MTE*0.40+FIN * 0.60
4 RST RESIT
5 FCG FINAL COURSE GRADE MTE*0.40+RST * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

1. Midterm exam
2. Final exam
3. Homework

Language of Instruction

Turkish

Course Policies and Rules

Attending at least 70 percent of lectures is mandatory. The instructor have the right to make practical examinations. Lecturers have the right to give homework. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

isil.goksu@deu.edu.tr

Office Hours

Pazartesi / 09:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 1 12
Preparation for midterm exam 1 10 10
Preparation for final exam 1 15 15
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.111
LO.21
LO.311
LO.411
LO.5111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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