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 Gain the ability to apply the Pharmacy profession.
2. P02 Interpret the accuracy and reliability of the current theoretical and practical knowledge in the field of pharmacy, as well as being able to follow and evaluate innovations.
3. P03 Practically apply the knowledge they gain on pharmaceutical sciences. The acquired knowledge and skills allow the graduates to act as the closest health consultant to the public with the ability to inform the public.
4. P04 Evaluate and apply current technology related to basic subjects and principles covering pharmacy and health sciences and take part in in-service training seminars.
5. P05 Know the risks and evaluation of the use of drugs and other chemicals and safe laboratory practices (GMP).
6. P06 Acquire the ability to interpret the findings obtained by qualitative and quantitative measurements and to reach valid scientific results from the data.
7. P07 Prepare pharmaceuticals and provide guidance on the use of pharmaceutical products.
8. P08 Design research and develop projects related to pharmaceutical products; manage and share the results.
9. P09 Be competent to accurately and intelligibly communicate and transfer knowledge about prescription content and pharmaceutical products to the patient / user. The graduates are trained on taking necessary precautions for safe drug usage and encouraging rational drug use, as well as providing consultancy and supervision.
10. P10 Work in an interdisciplinary environment. Graduates can cooperate with other professional groups, participate in vocational training and activities, have proper knowledge and communication skills.
11. P11 Take part in social responsibility projects related to health. Graduates have awareness on sustainable environment and participate in activities and practices related to their profession.
12. P12 Open a community pharmacy, also work in hospital pharmacies, can work in different fields related with pharmaceuticals, cosmetics, medical and herbal products, as well as production and quality control in the pharmaceutical industry. Takes part in the professional development of herself/himself, her/his colleagues and pharmacy students.
13. P13 Implements the legal and professional law and ethics as a health professional, in issues concerning public health.
14. P14 Knows and applies the processes related to drug design from natural or synthetic sources, as well as development, preparation, analysis and metabolism of drugs in the human body.

Po-Lo Matrix