BANQUET CUISINE AND ORGANIZATION

PEP187

Course Code: PEP187
Semester: -
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

To plan a banquet.
Making a banquet organization.
To attach importance to personnel relations and coordination of banquet organizations.
Reviewing banquet organizations and making arrangements in planning.
Understanding the varieties of banquets.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Entrance to the banquet kitchen.
2^nd Week	Management functions in the food and beverage service sector and food and beverage businesses
3^rd Week	Businesses where food and beverage services are provided and their characteristics
4^th Week	Banquet organization and management in hotel businesses
5^th Week	The importance of planning and the planning process in banquets
6^th Week	The importance of planning and the planning process in banquets
7^th Week	Organization-execution-coordination and control functions in the management of banquet activities in hotel businesses
8^th Week	Organization-execution-coordination and control functions in the management of banquet activities in hotel businesses
9^th Week	midterms
10^th Week	Buffet, cocktail, meeting organization
11^th Week	Control of food production process, workforce planning, cost and sales analysis in banquet organizations
12^th Week	Control of food production process, workforce planning, cost and sales analysis in banquet organizations
13^th Week	Marketing and banquet budget for banquet organizations in hotels and food and beverage businesses
14^th Week	Marketing banquet events
15^th Week	Promotional activities for banquet organizations
16^th Week

Recommended or Required Reading

Yılmaz R., Rahmi Ustanın Yemek Kitabı, 2015, Yakamoz Yayınları, İstanbul
Yardımcı Ders Kitapları: Nenes M., F. International Cuisine, 2008, John Wiley &Sons, Inc., New Jersey

Planned Learning Activities and Teaching Methods

Lecture
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12