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 Demonstrate an understanding of the core subfields of psychology — including but not limited to clinical, developmental, cognitive, social, and biological/neuroscientific psychology — and their interconnections with other scientific disciplines, critically evaluating the value of a multidisciplinary approach to scientific inquiry in psychology.
2. P02 Apply scientific methods, research techniques, measurement and psychometric principles (e.g., reliability, validity, scale development/adaptation), and quantitative/statistical reasoning to investigate psychological phenomena, recognizing methodological strengths, limitations, common reasoning fallacies, and the flaws of pseudoscience.
3. P03 Employ logical, intuitive, and creative thinking to analyze psychological concepts, evaluate theories (including their historical and philosophical development), synthesize information, and solve complex problems related to cognition and behavior.
4. P04 Integrate psychological theories and findings into practical settings (e.g., business, policy, clinical/counseling contexts, and daily life), applying foundational applied skills such as interviewing, observation, and case formulation, drawing meaningful conclusions to inform individual, organizational, and societal practices.
5. P05 Describe key ethical principles in psychological research and practice, critically applying these principles to dilemmas across academic, professional, and everyday contexts.
6. P06 Recognize how individual differences (e.g., beliefs, values, backgrounds) impact behavior and relationships; use psychological knowledge to prevent or resolve intercultural and interpersonal conflicts and promote inclusive, respectful interactions.
7. P07 Exhibit self-regulation and self-awareness, demonstrating a commitment to psychological well-being, effective time management, constructive incorporation of feedback, and ongoing personal and professional development.
8. P08 Collaborate effectively in diverse teams, demonstrating responsibility, bias awareness, conflict resolution skills, and leadership in achieving collective goals.
9. P09 Communicate psychological knowledge clearly and appropriately for academic, professional, and public audiences using inclusive language, both in written and oral formats, and by accurately summarizing and presenting research findings.
10. P10 Use information and communication technologies (including AI and digital media) responsibly and effectively for research, collaboration, and the dissemination of psychological knowledge.
11. P11 Embrace lifelong learning and adaptability in response to evolving psychological knowledge and societal needs, engaging with global perspectives and demonstrating intercultural awareness.

Po-Lo Matrix