GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

BANQUET MANAGEMENT/GAS 491

Course Title:	BANQUET MANAGEMENT
Credits	2	ECTS	5
Semester	7	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Lecturer Ramazan EREN

-- WEB SITE(S) OF LECTURER(S)

http://www.websitem.gazi.edu.tr/site/ramazaneren

-- EMAIL(S) OF LECTURER(S)

ramazaneren@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Can explain banquet organizations and their purposes
Knows types of banquets
Can organize a banquet

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face

-- PREREQUISITES AND CO-REQUISITES

There is no prerequisite or co-requisite for this course.

-- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS

There is no recommended optional programme component for this course.

--COURSE CONTENT
1. Week	Definition and scope of a banquet
2. Week	Planning a banquet in hotel and F&B establishments.
3. Week	Rolo of organising in a banquet.
4. Week	Coordination of the banqueting with the other departments.
5. Week	Organization of buffet.
6. Week	Organization of cocktail
7. Week	Organization of meeting
8. Week	Midterm Exam
9. Week	Organization of group meals
10. Week	F&B production process and Cost control
11. Week	Pricing of banquets
12. Week	Ending of banquets
13. Week	Protocol in banquets
14. Week	Selling banquets
15. Week	Management of banquets and crises
16. Week	Final Exam

-- RECOMMENDED OR REQUIRED READING

Yılmaz, Y. (2007). Otel ve Yiyecek-İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Ankara: Detay Yayıncılık.

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Drill - Practise

-- WORK PLACEMENT(S)

None

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	50
Assignment	0	0
Exercises	1	50
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		40
Contribution of Final Examination to Overall Grade		60

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	1	14
Practising Hours of Course Per Week	14	2	28
Reading	3	2	6
Searching in Internet and Library	4	2	8
Designing and Applying Materials	5	3	15
Preparing Reports	2	4	8
Preparing Presentation	0	0	0
Presentation	0	0	0
Mid-Term and Studying for Mid-Term	1	21	21
Final and Studying for Final	1	25	25
Other	0	0	0
TOTAL WORKLOAD:			125
TOTAL WORKLOAD / 25:			5
ECTS:			5

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1	Have an understanding of concepts related to tourism industry and be able to interpret these concepts.	X
2	Understand both professional and scientific ethical values	X
3	Demonstrate effective use of both basic and professional information and communication technologies and software	X
4	Have basic knowledge of documentary and accounting systems related with tourism businesses		X
5	Demonstrate effective use of manual and automated operations in the front office departmant of accommodation establishments	X
6	Have basic knowledge of economics	X
7	Have analytical thinking skills within the context of tourism	X
8	Have financial analysis skills related to tourism operations	X
9	Have detailed knwoledge of human resources management in tourism industry
10	Have an understanding of food and beverage practices in tourism businesses				X
11	Have an understanding of different tourism services such as hotel services at health establishments and yacht and marina management	X
12	Demonstrate reading, listening, speaking and writing skills in foreign languages as required by the industry	X
13	Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation				X
14	Have detailed knowledge of business administration		X
15	Have an understanding of marketing and management strategies within the context of tourism management	X
16	Have basic knowledge of legal procedures related to tourism industry	X
17	Understand the relationship between tourism and environment and be able to apply required practices for a more lively environment	X
18	Have an understanding of recreational activities performed in accommodation establishments	X
19	Have an understanding of the cultural context of tourism
20	Have basic knowledge of national and international cuisines	X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR