TUR244 Banquet Service Management

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

Information

Code TUR244
Name Banquet Service Management
Term 2024-2025 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 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
1


Course Goal / Objective

To provide students with knowledge about banquet service organizations.

Course Content

Definition of Banquet Service, Banquet Department Organizational Structure, Job Descriptions, Preparation of Banquet Contract, Preparations before Banquet, Types of Banquet, Realization of Banquet

Course Precondition

None

Resources

Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik.

Notes

Ziyafet Service Management, Anadolu University Open Education Faculty Publications.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Prepares the banquet contract between the banquet manager and the guest
LO02 Makes preparations before the banquet in accordance with the terms of the banquet contract
LO03 Organizes the banquet by taking into account the requests of the guests and specified in the banquet contract
LO04 Plans the banquet service in accordance with the banquet preparations
LO05 Explains the importance of banquet by defining it
LO06 Explains the organizational structure to be applied during the banquet
LO07 Explains the types of banquets applied during banquet service
LO08 List the banquet menus specified in banquet contracts


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 Definition Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım
2 Banquet Organization Structure in Hotel Businesses Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Banquet Organization Job Descriptions in Hotel Businesses Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Bireysel Çalışma
4 Considerations When Preparing a Banquet Agreement Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Bireysel Çalışma
5 Banquet Organization and Management in Hotel Businesses Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
6 Types of Banquets Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
7 Preparations Before the Banquet: Placement of Tables and Chairs Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Beyin Fırtınası, Bireysel Çalışma
8 Mid-Term Exam Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Ölçme Yöntemleri:
Yazılı Sınav
9 Preparations Before the Feast: Opening the Covers Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
10 Preparations Before the Banquet: Placement of Menu Card and Nametags Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
11 Preparations Before the Banquet: Placement of Flowers and Candlesticks, Mail Distribution Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
12 Preparations before the banquet: Welcoming Customers Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Bireysel Çalışma
13 Budget in Banquet Organizations Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Problem Çözme
14 Banquet Menus Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Bireysel Çalışma
15 Realization of the Banquet Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Proje Temelli Öğrenme
16 Term Exams Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Banquet Organization and Management, Assist. Assoc. Dr. Yasar Yilmaz, Detay Yayincilik, 331p. 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 7 7
Final Exam 1 24 24
Total Workload (Hour) 87
Total Workload / 25 (h) 3,48
ECTS 3 ECTS

Update Time: 15.05.2024 01:25