| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Define the meaning, scope, and planning processes of banquet organizations.
- Apply menu planning, pricing, and sales strategies in banquet activities.
- Analyze production, procurement, and cost control processes in banquet operations.
- Evaluate team management and leadership roles in event organization.
- Develop practical skills by presenting case studies and projects related to banquet organizations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | The aim of this course is to examine the necessary knowledge and skills in banquet organization and event management, the concepts of banquet operation and its basic components, evaluate the demand for banquet services and explain the important factors that play a role in fulfilling this demand. In this course, the basic principles of the structure, planning and operation of banquet organizations will be explained. The importance of teamwork in the success of banquet organizations and personalized organization planning in accordance with customer needs will be examined. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Recognizing the Course Content and Evaluation Criteria, Introduction to Banquet Organisation and Management |
|
2nd Week |
Meaning and Scope of Banquet |
|
3rd Week |
Organisation in Banquet Activities |
|
4th Week |
Service to Table, Buffet, Cocktail, Meeting and Special Organisations |
|
5th Week |
Menu Planning in Banquet Activities and Sales of Banquet Organisations |
|
6th Week |
Planning of Banquet Operations |
|
7th Week |
Pricing Decision |
|
8th Week |
Midterm exam |
|
9th Week |
Case Study with Banquet Business |
|
10th Week |
Banquet Unit Team Management |
|
11th Week |
Production Process, Cost Management and Purchasing |
|
12th Week |
Warehousing and Inventory Management |
|
13th Week |
Revenue & Cost Control in Banquet Operations |
|
14th Week |
Presentations |
|
| Recommended or Required Reading | Ezra Eichelberger, Remarkable Banquet Service, 1st edn. (Wiley, 2014) ISBN-10:1118412036
Martin, J. M. (2018). The Banquet or the art of management. Sinergie Italian Journal of Management, 36(Sep-Dec), 255-267.
Kuzmin, O., Chemakina, O., & Kuzmin, A. (2018). The quality management system in the banquet service as one of the elements of innovative development of the hotel-restaurant industry. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
20 |
| Project |
1 |
30 |
| 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 |
5 |
5 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
10 |
10 |
| Course hours |
14 |
10 |
140 |
| Preparation for Midterm exam |
1 |
4 |
4 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
10 |
10 |
| Homework |
|
|
|
| Total Work Load | 169 |
| Total Work Load / 30 (h) | 5.63 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | English |
|---|
| Work Placement(s) | No |
|---|
