TUR228 Banquet Service Management

4 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit

Information

Code TUR228
Name Banquet Service Management
Term 2022-2023 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. DİLEK SAY
Course Instructor Doç. Dr. DİLEK SAY (A Group) (Ins. in Charge)


Course Goal / Objective

Enable students to be knowledgeable about the banquet service organizations.

Course Content

Banquet Service Definition, Banquet Department Organizational Structure, Job Descriptions, Banquet contract preparation, Arrangement before the Banquet , Banquet types, Realization of banquets

Course Precondition

None

Resources

Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik.

Notes

Banquet Service Management, Anadolu Üniversitesi Açıköğretim Fakültesi Yayınları.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Prepares the banquet contract between the banquet manager and the guest
LO02 Prepares before the banquet in accordance with the terms of the banquet contract
LO03 Organizes the banquet, taking into account the guest requests and specified in the banquet contract
LO04 Plans the banquet service in accordance with the banquet preparations
LO05 Defines the feast and explains its importance
LO06 Explains the organizational structure to be applied during the banquet
LO07 Explains the types of banquets applied during the banquet service
LO08 Lists the banquet menus determined in banquet conventions


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management.
PLO02 Bilgi - Kuramsal, Olgusal Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management.
PLO03 Bilgi - Kuramsal, Olgusal Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management.
PLO04 Bilgi - Kuramsal, Olgusal Transfers information about service processes and operations in the field of tourism and hotel management. 5
PLO05 Bilgi - Kuramsal, Olgusal Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management.
PLO06 Beceriler - Bilişsel, Uygulamalı Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. 5
PLO07 Yetkinlikler - Öğrenme Yetkinliği Uses the physical environment, tools and technologies related to the field of tourism and hotel management. 5
PLO08 Yetkinlikler - Öğrenme Yetkinliği Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. 3
PLO09 Yetkinlikler - Öğrenme Yetkinliği Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility as a team member. 5
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Establishes effective interpersonal and intercultural communication.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Regularly conducts health, safety and risk assessments in the field of tourism and hotel management.
PLO13 Bilgi - Kuramsal, Olgusal Protects the natural environment by adhering to ethical values.
PLO14 Bilgi - Kuramsal, Olgusal Pays attention to personal care, hygiene, clothing and appearance. 5
PLO15 Yetkinlikler - Öğrenme Yetkinliği Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. 4
PLO16 Bilgi - Kuramsal, Olgusal Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources.
PLO17 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates effectively with guests and collaborators through written and verbal expression. 4
PLO18 Beceriler - Bilişsel, Uygulamalı Acts in accordance with social, scientific and professional ethical values.


Week Plan

Week Topic Preparation Methods
1 Banquet Service Description Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım
2 Banquet Organizational Structure in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Banquet Organizational Structure Job Descriptions in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Bireysel Çalışma
4 Preparation of Banquet contract Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma, Beyin Fırtınası
5 Banquet Organization and Management in Hotels Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
6 Variety of banquets Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
7 Arrangement before the Banquet: Table and Chair Placement Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Bireysel Çalışma
8 Mid-Term Exam Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Ölçme Yöntemleri:
Yazılı Sınav
9 Arrangement before the Banquet: Opening of the cover Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
10 Arrangement before the Banquet: Placement of Menu Cards and Names Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
11 Arrangement before the Banquet: Placement of Flowers and Candlesticks, Distribution of personnel Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
12 Arrangement before the Banquet: Customer Welcome Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
13 Budget In Banquet Organizations Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Problem Çözme
14 Banquet Mönü Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
15 Realization of Banquets Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Proje Temelli Öğrenme
16 Term Exams Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Banquet Organization and Management, Yrd. Doç. Dr. Yasar Yilmaz, Detay Yayincilik, p.331 Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 1 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 24 24
Total Workload (Hour) 88
Total Workload / 25 (h) 3,52
ECTS 4 ECTS

Update Time: 18.11.2022 12:22