GAZI UNIVERSITY INFORMATION PACKAGE - 2018 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)
  Dr. Menekşe Cömert
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/meneksecomert
 -- EMAIL(S) OF LECTURER(S)
  meneksecomert@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To learn planning and budgeting of banquet, conference and meeting organizations
To understand how making correspondences correctly for banquet organization,
To determine technical tools and materials, to ensure of organise of food and beverage services in a banquet organization.






 -- 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  Basic concepts
2. Week  Banquet, conference and meeting organizations types
3. Week  Banquet and Protocol Lounge Table Organization
4. Week  External services on Banquet, conference and meeting organizations
5. Week  Budgeting and planning on Banquet, conference and meeting organizations
6. Week  Banquet and Protocol Lounge Organization
7. Week  Proposal preparation on Banquet, conference and meeting organizations
8. Week  Midterm Exam
9. Week  Technical materials to be used on Banquet, conference and meeting organizations
10. Week  Menu Planning in Banquet organizations
11. Week  Service Types of Banquet and Protocol organizations
12. Week  case study
13. Week  Case Study
14. Week  Case Study
15. Week  Casu Study
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  Yaşar Yılmaz,Otel ve Yiyecek-İçecek işletmelerinde Ziyafet Organizasyonu ve Yönetimi,Ankara,2007, Detay Yayıncılık - İge Pınar Tavmergen ve Ebru Günlü Aksakal, Kongre ve Toplantı Yönetimi , Ankara, 2004, Seçkin Yayıncılık. -Anthony J.Strianese, Dining Room and Banquet Management, Delmar Publishers, Albany, N.Y.,1990
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & answer
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
40
 Assignment
0
0
 Exercises
0
0
 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
14
1
14
 Searching in Internet and Library
14
1
14
 Designing and Applying Materials
14
1
14
 Preparing Reports
0
 Preparing Presentation
0
 Presentation
1
5
5
 Mid-Term and Studying for Mid-Term
7
2
14
 Final and Studying for Final
7
2
14
 Other
0
 TOTAL WORKLOAD: 
117
 TOTAL WORKLOAD / 25: 
4.68
 ECTS: 
5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1He/She knows about basic concepts, principles and theories in the field of Gastronomy and Culinary Arts and implements.X
2He/She has knowledge about nutrition principles and food science and performs them in the field of Gastronomy and Cuisine Arts.X
3He/She has ability to read, understand, speak and write at least in level of European Language Portfolio B2 in a second foreign language.X
4He/She has ability of effective communication as written, verbal, nonverbal and has presentation skills.X
5He/She defines, analyzes, synthesizes, interprets and evaluates information and data in the field of Tourism and Gastronomy.X
6He/She knows and applies management theories and practices to manage effectively a Food & Beverage company and has entrepreneurship skills.X
7He/She knows the social and professional ethics, evaluates them with critical view and improves appropriate behaviors.X
8He/She uses basic information and communication technologies and software at advance level in the field of Gastronomy and Culinary Arts.X
9He/She knows general information about the basic concepts, theories, principles and fact in field of Business and Economy.X
10He/She has comprehensive and systematic knowledge about concepts, theories, principles and facts in the field of hospitality and tourism industry; he/she comprehends importance of Gastronomy and Culinary Arts for tourism industry.X
11He/She plans and performs organizations of hospitality industry.X
12He/She knows and performs national and international food safety and hygiene standards.X
13He/She knows and implements about national and international cuisine.X
14He/She knows and implements food and beverage cost analysis, control, menu planning and pricing.X
15He/She knows about all the process that is related to food and beverage production and he/she solves the problems that appear in the process from purchasing to presentation phase.X
16He/She knows and applies national and international laws, occupational standards and principles of worker health and safety.X
17He/She has knowledge about modern and traditional production techniques in the field of food and beverage.X
18He/She improves his/her individual ability about artistic subjects and he/she implements it in the help of presentation techniques in his/her field.X
19He/She is able to invent new nutrient product, standardize and he/she is able to conduct registration process.X
20He/She evaluates nutrient and food in the terms of history, geography, culture and nourishment science.X