BANQUET MANAGEMENT
- Course
- GACA307 - BANQUET MANAGEMENT
- Department
- Gastronomy and Culinary Arts - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 5
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- Instr. Vacide BALOĞLU
- Prerequisite
- -
- Keywords
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)
| Item | Type | Weight (%) |
|---|---|---|
| MIDTERM EXAM | Midterm | 30 |
| Project | Project | 15 |
| Presentation | Presentation | 15 |
| FINAL EXAM | Final | 40 |
| Total | 100 | |
Course outcomes
- 01 Describe the examples of current entrepreneurs, their companies
- 02 Evaluate the personal attributes and skills that characterize the “successful” entrepreneur.
- 03 Compare their personal characteristics and interests to that of the “successful” entrepreneur.
- 04 Identify and assess sources of support for small businesses and entrepreneurs.
- 05 Discuss the critical factors that are used to identify business start-up ideas – including forms of ownership.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Introduction to the Course |
| Week 2 | Historical Banqueting: Ancient Civilizations, Medieval Feasts, and 19th-Century Menu Revisions & American Banqueting Traditions & Presidential Dining (Chapter 1) |
| Week 3 | Styles of Catering Operations: Full-Service Restaurants, Hotels, Catering Halls, and Takeout Services (Chapter 2) |
| Week 4 | Independent Caterers, Private Clubs, Contract Feeding, and Off-Premise Catering Logistics (Chapter 2 - Continued) |
| Week 5 | Catering Foodservice Development: Target Market and Market Survey Analysis (Chapter 3) |
| Week 6 | Analyzing the Competition, Customer Decision Factors, Catering Feasibility Statements (Chapter 3 - Continued) & Catering Sales and Marketing: The Marketing Cycle, Marketing Mix (4Ps), and Service Packaging (Chapter 4) |
| Week 7 | Review for Midterm |
| Week 8 | MIDTERM EXAMS |
| Week 9 | MIDTERM EXAMS |
| Week 10 | Concept Trends, Themed Banqueting, and Catering Computer Software Support (Chapter 4 - Continued) |
| Week 11 | The Catering Menu Program, Menu Planning Factors, and Classical Menu Formats (Chapter 5) |
| Week 12 | Styles of Table Service, Volume Production Planning (1,000 Covers), and Seasonal Menus (Chapter 5 - Continued) |
| Week 13 | ood-and-Beverage Operational Controls: Purchasing Specifications, Standardized Recipes, Production Sheets, and Plate Architecture (Chapter 6) |
| Week 14 | Catering Menu Pricing: Cost and Profit Structure, Breakeven Analysis, and Pricing Methods (Chapter 7) |
| Week 15 | Review for Final |
Reference Books & Course Materials
- 01 Catering Management 3rd Edition . Nancy Loman Scanlon, PhD
Learning Outcomes
- L01 The students will be able to define different types of catering. SOLO 3
- L02 Students will be able to identify professional organizations within the field and explain the purposes and benefits. SOLO 2
- L03 The students will be able to discuss the managerial skills and management functions of catering businesses. SOLO 5
- L04 The students will be able to review menu planning, planning process, types of menu and principal points of menu planning. SOLO 4
- L05 The students will be able to explain pricing and its importance in F&B establishments. SOLO 3
Program Outcomes
- P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
- P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
- P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
- P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
- P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
- P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
- P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
- P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
- P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
- P10 10. Students will be able to acquire effective teamwork skills.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | - | - | - | - | - | - | - | - | - | - | - |
| L02 | - | - | - | - | - | - | - | - | - | - | - |
| L03 | - | - | - | - | - | - | - | - | - | - | - |
| L04 | - | - | - | - | - | - | - | - | - | - | - |
| L05 | - | - | - | - | - | - | - | - | - | - | - |