| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Learn the components and basic concepts of the hospitality sector and develop strategic plans in this area.
- Identify the types and characteristics of food and beverage and accommodation establishments.
- Analyze the organizational structures of food and beverage and accommodation establishments.
- Explain the banquet and event organization process in accommodation establishments.
- Recognize the characteristics of banquet and event management and evaluate its importance.
- Organize teamwork and coordinate staff involved in event presentations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course will discuss the professional aspects of hosting and fulfilling guest requests in hotels and food and beverage establishments. In addition, information will be provided on issues that hotel employees should pay attention to in various banquets and organizations, as well as solutions that can be brought to possible problems and banquet management. Moreover, the students will learn strategic event management and event planning through direct explanations and sample events, enabling them to manage the entire event process from inception to evaluation. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
The hotel sector and its characteristics, service businesses |
|
2nd Week |
Hospitality techniques |
|
3rd Week |
Food and beverage departments in tourism, banquet and banquet types |
|
4th Week |
Banquet organisations |
|
5th Week |
Factors important in event planning: event types |
|
6th Week |
Fundamentals and concepts of banquet and event management |
|
7th Week |
Factors important in event planning: planning the national event |
|
8th Week |
Midterm exam |
|
9th Week |
Conceptualization of the event: stakeholders, host institution, sponsors, media, participants |
|
10th Week |
Banquet management in hotels |
|
11th Week |
Banquet and event staff |
|
12th Week |
Event presentation examples |
|
13th Week |
Event presentation examples |
|
14th Week |
Event presentation examples |
|
| Recommended or Required Reading | Bowdin, G., Allen, J., O'Toole, W., Harris, R., & McDonnell, I. (2012). Events management (3rd ed.). Routledge.
Preston, C. (2012). Event marketing: How to successfully promote events, festivals, conventions and expositions (2nd ed.). Wiley & Sons, Inc.
Öztaş, A., & Babacan, E. (2011). Etkinlik yönetimi. Detay Yayıncılık. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Project
- Discussion
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Project |
1 |
20 |
| 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 |
14 |
1 |
14 |
| Preparation for Final exam |
1 |
30 |
30 |
| Course hours |
13 |
3 |
39 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Project |
1 |
40 |
40 |
| Total Work Load | 145 |
| Total Work Load / 30 (h) | 4.83 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
