BANQUET MANAGEMENT

Course Description

This course gives students with general information about meeting tourism as well as techniques for planning congresses and banquets. The course examines hotel banquet areas and congress center management systems. The various marketing systems used, and the operation and marketing of these departments in collaboration with the rooms and other hotel departments, are discussed. Simultaneously, the configuration of the halls according to different seating arrangements and service types is demonstrated in exercise. Students that complete this course will be able to explain the terms fair, meeting, invitation, and all other related concepts, express the significance of congress and banquet organizations. Students will be able to perform fully in any organization that operates within the framework of large groups.

BANQUET MANAGEMENT

Evaluation Tools (Active Term)

Course outcomes

1. 01 Describe the examples of current entrepreneurs, their companies
2. 02 Evaluate the personal attributes and skills that characterize the “successful” entrepreneur.
3. 03 Compare their personal characteristics and interests to that of the “successful” entrepreneur.
4. 04 Identify and assess sources of support for small businesses and entrepreneurs.
5. 05 Discuss the critical factors that are used to identify business start-up ideas – including forms of ownership.

Course Syllabus

Reference Books & Course Materials

1. 01 Catering Management 3rd Edition . Nancy Loman Scanlon, PhD

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

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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