CATERING MANAGEMENT

Course Description

This course introduces the students to practices and principles of effective buffet and banquet / event management from pre-planning to service and staffing to breakdown and cleanup. The course focuses on the proper preparation and display of buffet food and service and Banquet reports and Administrations, Banquet Profit & Loss. Students will rotate through different positions in kitchen and dining room. This course provides students with the understanding of banquet planning and management. Topics include organizational structure and the various positions in the banquet and sales division, banquet menu planning and seat planning, different types of banquets and program rundown.

CATERING MANAGEMENT

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 to be able evaluate the importance of catering industry
2. 02 to be able compare the relation between the food industry and society
3. 03 to be able to associate the information related to ethnical differences in food industry
4. 04 to able to analyze the importance using purchasing and cost control tools.

Course Syllabus

Reference Books & Course Materials

1. 01 Yaşar Yılmaz. Ziyafet Organizasyonu ve Yönetimi. Detay Yayıncılık. (2016).
2. 02 Instructor Notes

Learning Outcomes

1. L01 The students will be able to define different types of catering. SOLO 3
2. L02 Students will be able to identify professional organizations within the field and explain the purposes and benefits. SOLO 2
3. L03 The students will be able to discuss the managerial skills and management functions of catering businesses. SOLO 5
4. L04 The students will be able to review menu planning, planning process, types of menu and principal points of menu planning. SOLO 4
5. L05 The students will be able to explain pricing and its importance in F&B establishments. SOLO 3
6. L06 The students will be able to interpret the functions of execution-coordination-control within the management of catering activities. SOLO 3
7. L07 The students will be able to review the significance of hygen, food safety and sanitation and work safety in F&B firms. SOLO 4
8. L08 Students will be able to discuss and evaluate current issues and trends in F & B field. SOLO 5

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix