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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4053 BANQUET MANAGEMENT ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

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 (banquets, scope) 2 Banquet part of the organization (features, functions and responsibilities) 3 Banquet importance of planning and the planning process 4 Banquet of the details (menu, banquet hall, music etc.) planning 5 Banquet reservation 6 Service in banquet 7 Midterm /& Service in banquet 8 coordination of banquets 9 audit function in banquets 10 control of production processes in the food and beverage banquet 11 cost and sales analysis of banquets 12 Banquet sale 13 Guest relations, finishing the banquet 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 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 6 6 Preparation for final exam 1 7 7 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 85

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 1 1 1 1 1 LO.2 1 1 1 1 4 1 LO.3 1 1 1 1 4 1 LO.4 1 1 1 1 4 1 LO.5 1 4 1 1 1 1