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 compare different types of catering operations based on operational structures and service models. SOLO 4
2. L02 The students will be able to analyze the organizational structures and strategic industry benefits of professional organizations within the catering sector. SOLO 4
3. L03 The students will be able to criticize the managerial skills and core management functions in resolving contemporary catering business challenges. 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 relate pricing strategies to food cost controls, market positioning, and profitability in food and beverage establishments. SOLO 4

Program Outcomes

1. P01 Knowledge of mathematics, natural sciences, basic engineering, computer-based computation, and topics specific to the relevant engineering discipline.
2. P02 Ability to apply knowledge of mathematics, natural sciences, basic engineering, computer-based computation, and topics specific to the relevant engineering discipline to the solution of complex engineering problems.
3. P03 Ability to define complex engineering problems by using knowledge of basic sciences, mathematics, and engineering, while considering the relevant United Nations Sustainable Development Goals (SDGs) related to the problem addressed.
4. P04 Ability to formulate complex engineering problems using knowledge of basic sciences, mathematics, and engineering, while considering the relevant United Nations Sustainable Development Goals (SDGs) associated with the problem addressed.
5. P05 Ability to analyse and solve complex engineering problems using knowledge of basic sciences, mathematics, and engineering, while considering the relevant United Nations Sustainable Development Goals (SDGs) associated with the problem addressed.
6. P06 Ability to design creative solutions to complex engineering problems.
7. P07 Ability to design complex systems, processes, devices, or products in a way that meets present and future needs while considering realistic constraints and conditions.
8. P08 Ability to select and use appropriate techniques and resources—including estimation and modelling—for the analysis and solution of complex engineering problems, while being aware of their limitations.
9. P09 Ability to select and use modern engineering and computational tools—including estimation and modelling—for the analysis and solution of complex engineering problems, while being aware of their limitations.
10. P10 Ability to conduct literature research and use appropriate research methods for the investigation of complex engineering problems.
11. P11 Ability to design experiments for the investigation of complex engineering problems.
12. P12 Ability to conduct experiments, collect data, analyse results, and interpret findings for the investigation of complex engineering problems.
13. P13 Knowledge of the impacts of engineering practices on society, health and safety, the economy, sustainability, and the environment within the framework of the United Nations Sustainable Development Goals (SDGs).
14. P14 Awareness of the legal implications of engineering solutions within the framework of the United Nations Sustainable Development Goals (SDGs).
15. P15 Knowledge of ethical responsibility and adherence to the principles of professional engineering conduct.
16. P16 Awareness of acting impartially without discrimination in any matter and of being inclusive of diversity.
17. P17 Ability to work effectively as an individual.
18. P18 Ability to work effectively as a team member or leader in intra-disciplinary teams (face-to-face, remote, or hybrid).
19. P19 Ability to work effectively as a team member or leader in multidisciplinary teams (face-to-face, remote, or hybrid).
20. P20 Ability to communicate effectively in spoken form on technical matters, taking into account the diverse characteristics of the target audience (such as education, language, and profession).
21. P21 Ability to communicate effectively in written form on technical matters, taking into account the diverse characteristics of the target audience (such as education, language, and profession).
22. P22 Knowledge of professional practices such as project management and economic feasibility analysis.
23. P23 Awareness of entrepreneurship and innovation.
24. P24 Ability for independent and lifelong learning.
25. P25 Ability to adapt to new and emerging technologies.
26. P26 Lifelong learning ability that includes the capacity to think critically about technological changes.

Po-Lo Matrix