ATO207 Banquet Service Management

5 ECTS - 3-2 Duration (T+A)- 3. Semester- 4 National Credit

Information

Code ATO207
Name Banquet Service Management
Term 2022-2023 Academic Year
Semester 3. Semester
Duration (T+A) 3-2 (T-A) (17 Week)
ECTS 5 ECTS
National Credit 4 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. MEHTAP BAYKAL
Course Instructor Öğr. Gör.Dr. MEHTAP BAYKAL (A Group) (Ins. in Charge)


Course Goal / Objective

To enable the students to habilitate in making a contract for banquet , making a preliminary prepearation before banquet ,organizing outside catering , organizinig entertainment activity, servicing catering

Course Content

Week Reservation procedures.

Course Precondition

NONE

Resources

Otel Ve Yiyecek İçecek İşletmelerinde ZİYAFET ORGANİZASYONU VE YÖNETİMİ, Yrd. Doç. Dr. Yaşar Yılmaz, DETAY YAYINCILIK

Notes

Digital resources, Lecture notes


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Makes a contract for banquet..
LO02 Makes a preliminary prepearation before banquet.
LO03 Manages the banquet service process.
LO04 Organizes outside catering.
LO05 Organizes outside catering support services.
LO06 Organizes music/entertainment activities.
LO07 Manages outside catering requests and banquet service.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes 5
PLO03 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction.
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management.
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment.
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems.
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation.
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). 1
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


Week Plan

Week Topic Preparation Methods
1 1. Week Planning menu ,receiving order To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
2 2 Week To be able to contract for the banquet ,preparing a demo To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
3 3 Week To be able to collect the price of banquet, layout planning of saloon To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
4 4 Week Organazing the personel for banquet , Provision of supplies and equipment To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
5 5 Week Serving food and beverages Creating and controlling catering business plan To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
6 6 Week Equipments which are used for catering ,supplying employees for catering To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
7 7 Week Managing of catering operation ,providing, cleaning and storage of the equipments To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
8 Midterm To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
9 To organize equipment used in catering, vehicles and technical equipment To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
10 banquet types To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
11 Organizing the activities of presentation and animations To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
12 Organizing the processes of decoration To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
13 Organizing logistics services To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
14 Arranging the payment plan Serving drinks To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
15 Serving foods and beverages To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Deney / Laboratuvar
16 Final exam To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 3 42
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 5 5
Final Exam 1 15 15
Total Workload (Hour) 118
Total Workload / 25 (h) 4,72
ECTS 5 ECTS

Update Time: 20.11.2022 05:37