| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn banquet cuisine.
- Learn the basic elements of the organization.
- Learns the structure of personnel.
- Gain the ability to examine in detail the qualities of the feasts, cocktails and invitations for special occasions.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | A?la Cart and banquet working systems, table layout and preparation techniques, the importance of teamwork and customer satisfaction in the food sector and the food service systems used to provide them are examined and analyzed. Preparing banquet dishes and making them ready for presentation, catering organization, receiving feedback after catering activity, preparing breakfast buffet, preparing meals and cocktails are taught. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction, food and beverage service sector and management functions in food and beverage businesses |
|
2nd Week |
The scope and importance of food and beverage businesses |
|
3rd Week |
The aim, scope and management of banquet organization |
|
4th Week |
Planning and organization of banquet organization |
|
5th Week |
Management of banquet activities in hotel organizations organization |
|
6th Week |
Audit function of banquet activities in hotel establishments |
|
7th Week |
Buffet-cocktail and meeting organization management and supervision functions |
|
8th Week |
Midterm |
|
9th Week |
Control of food production process in banquet organizations, labor planning-cost and analysis of sales |
|
10th Week |
Marketing and banquet budget in hotel and food and beverage establishments |
|
11th Week |
Banquet decoration and layout applications in food and beverage establishments |
|
12th Week |
Coordination of food and beverage management in banquet management |
|
13th Week |
Student presentations, hotel trip |
|
14th Week |
General review |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Yılmaz R. (2015). Rahmi Ustanın Yemek Kitabı. Yakamoz Yayınları, İstanbul.
2. Nenes, M. F. (2008). International Cuisine. John Wiley & Sons, Inc., New Jersey. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Assignment |
1 |
10 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
5 |
5 |
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
1 |
5 |
5 |
| Laboratory (including preparation) |
5 |
3 |
15 |
| Final exam |
1 |
1 |
1 |
| Homework |
1 |
1 |
1 |
| Total Work Load | 94 |
| Total Work Load / 30 (h) | 3.13 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
