Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
GMS 4087	BANQUET MANAGEMENT	ELECTIVE	3	0	0	5

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

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

Turkish

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

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	4	56
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)			113

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

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION