TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn banquet cuisine. 2) Learn the basic elements of the organization. 3) Learns the structure of personnel. 4) Gain the ability to examine in detail the qualities of the feasts, cocktails and invitations for special occasions.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	A?la Cart and banquet working systems, table layout and preparation techniques, the importance of teamwork and customer satisfaction in the food sector and the food service systems used to provide them are examined and analyzed. Preparing banquet dishes and making them ready for presentation, catering organization, receiving feedback after catering activity, preparing breakfast buffet, preparing meals and cocktails are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week İntroduction, food and beverage service sector and management functions in food and beverage businesses 2nd Week The scope and importance of food and beverage businesses 3rd Week The aim, scope and management of banquet organization 4th Week Planning and organization of banquet organization 5th Week Management of banquet activities in hotel organizations organization 6th Week Audit function of banquet activities in hotel establishments 7th Week Buffet-cocktail and meeting organization management and supervision functions 8th Week Midterm 9th Week Control of food production process in banquet organizations, labor planning-cost and analysis of sales 10th Week Marketing and banquet budget in hotel and food and beverage establishments 11th Week Banquet decoration and layout applications in food and beverage establishments 12th Week Coordination of food and beverage management in banquet management 13th Week Student presentations, hotel trip 14th Week General review 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Yılmaz R. (2015). Rahmi Ustanın Yemek Kitabı. Yakamoz Yayınları, İstanbul. 2. Nenes, M. F. (2008). International Cuisine. John Wiley & Sons, Inc., New Jersey.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 5 5 Preparation for Final exam 1 10 10 Course hours 14 4 56 Preparation for Midterm exam 1 5 5 Laboratory (including preparation) 5 3 15 Final exam 1 1 1 Homework 1 1 1 Total Workload 94 Total Workload / 30 3,13 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No