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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Banquet and Catering Management CTU218 SPRING 3+1 C 4
    Learning Outcomes
    1- Become aware of the scope and importance of banquet and catering services.
    2-Knows how to book a banquet, prepare a banquet contract.
    3-Knowing the banquet hall features and arranges the banquet hall.
    4-Learns the intricacies of banquet menus.
    5-Provides seating arrangement in banquet organizations.
    6-Knows the types of protocols and services in banquets.
    7-Master the topics of banquet marketing, sales, pricing and cost analysis.
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14456
    Classroom study (Pre-study, practice)14228
    Assignments011414
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)40144
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 60144
    Other 0000
    Total Workload (hours)   106
    Total Workload (hours) / 30 (s)     3,53 ---- (4)
    ECTS Credit   4
  • Course Content
    • Week Topics Study Metarials
    1 Management Functions in Food and Beverage Service Industry and Food and Beverage Companies R1. Chapter 1
    2 Definition and Importance of Banquet and Catering Services R1. Chapter 1
    3 Management in Banquet and Catering Services R1. Chapter 2
    4 Sales and Marketing of Banquet Services R1. Chapter 2
    5 Buffet - Cocktail and Meeting Organization R1. Chapter 4
    6 Banquet Planning and Reservation Procedures R1. Chapter 5
    7 Features and Arrangement of Banquet Halls R1. Chapter 2
    8 Protocol and Service at Banquets R1. Chapter 2
    9 Customer relations at banquets, works and controls after the banquet R1. Chapter 3
    10 Seating Arrangement in Banquet Organizations R1. Chapter 2
    11 Menu in Banquet Organizations R1. Chapter 5
    12 Control of Food Production Process in Banquet Organizations R1. Chapter 5
    13 Cost Analysis and Pricing in Banquet Organizations R1. Chapter 5
    14 Hygiene-Sanitation and Occupational Safety in Food and Beverage Companies R1. Chapter 7
    Prerequisites -
    Language of Instruction Turkish
    Responsible Öğr. Gör. Hıdır Harbalıoğlu
    Instructors -
    Assistants -
    Resources R1. Yılmaz, Y. (2006), Otel ve Yiyecek-İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi, Detay Yayıncılık, Ankara
    Supplementary Book -
    Goals The importance of food and beverage services within and outside the enterprise, the concepts of banquet (banquet) and catering, management and management functions in banquet and catering services, things to be done to obtain the expected benefit from banquets, students have knowledge about the sales and marketing of banquet and catering services and it is aimed to be made ready for the sector.
    Content The concepts of banquet (banquet) and catering, management and management functions in banquet and catering services, things to be done to obtain the expected benefit from banquets, sales and marketing of banquet and catering services.
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 To learn fundamentals of the tourism and hotel administration field. 4
    2 To learn importance contemporary Technologies related with vocational of tourism and hotel administration. -
    3 To explain the functions of tourism and hotel management. 4
    4 To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management 4
    5 To know the features of working administration in the business life. 4
    6 To know the importance of research, devolopment and application as an individual and group. 4
    7 To know legal responsibilities of tourism and hotel administrator. -
    8 To know the importance of following the regulations about one’s own vocation. -
    9 To recognise most of the documents used in the business life. 5
    10 To know the importance of the tourism income regarding the economy of country. -
    11 To know the importance of vocational ethics in business life. -
    12 To run the computer pocket programs related with one’s field. -
    13 To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch. 4
    14 To Take responsibility for the operation and management phace. -
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