COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

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

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

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

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

Contribution of Learning Outcomes to Programme Outcomes