Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GCA410

Ders İsmi:

Banquet Organization

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Laboratory	ECTS
2	0	0	4

Language of instruction:

Turkish

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Bölüm Seçmeli

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

E-Learning

Course Coordinator :

Assoc. Prof. Dr. GÜL YILMAZ

Course Lecturer(s):

Course Assistants:

Course Objectives:	What is the banquet organization? How and under what conditions? It is aimed to answer the questions and teach its place in the food and beverage sector with examples.
Course Content:	BANQUET ORGANIZATION AND MANAGEMENT

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) At the end of this course, students; what is the banquet? to grasp the answer to the question, the general concepts covered banquet, historical development and concepts to be associated with the situation in the world and in Turkey (art, banquet staff, banquet halls, layout and editing in banquets, menus, banquets contract, service flow, related presentation rules, banquet organization process, management, marketing, hygiene, sanitation, problems encountered in banquet organization etc.).
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Week	Subject	Related Preparation
1)	The historical development and definition of banquet organization, banquet works in art
2)	Classification of food and beverage businesses and banquet organization in accommodation businesses
3)	Basic functions of banquet management and banquet staff
4)	Banquet types and menus
5)	Features, layout and arrangements of banquet halls
6)	Getting food and beverage and banquet reservations, cost determination, budget preparation, pricing
7)	Banquet organization contract and invitation
8)	Midterm Exam-Lecture (Service flow order for banquet organizations-Pre-service preparation (mise en place)
9)	Presentation of food and beverages and related rules (such as service types, open buffet, American plate service, geridon service- English, French, Russian service)
10)	Supervision of the banquet, working methods and termination, post-banquet audits
11)	Marketing and sale of the banquet organization
12)	Comparison of banquet and catering concepts in banquet organization; hygiene and sanitation
13)	Negativities / difficulties that may be encountered in banquet organizations
14)	Guest attendee-Subjects Repetition
15)	FINAL/SEMESTER/END OF TERM EXAM

Course Notes / Textbooks:	1. Otel ve yiyecek içecek işletmelerinde ziyafet organizasyonu ve yönetimi (Yazar: Dr. Yaşar Yılmaz)
References:	İlgili Yönetmelik ve yasal düzenlemelerle ilgili yayınlar Yerli ve yabancı bilimsel çalışmalar

Ders Öğrenme Kazanımları	1
Program Outcomes
1) To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2) To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3) To gain detailed technical knowledge of production, design and presentation of food and beverages in the field of gastronomy and culinary arts.
4) To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5) To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6) To have knowledge of management processes in the businesses involves gastronomy and culinary arts.
7) To know marketing techniques and methods for gastronomy and culinary arts products and services.
8) To gain a wide perspective for applying his/her skills internationally in the field of gastronomy and culinary arts field.
9) To have basic skills for researching, analysing, data collecting and producing knowledge in the field of gastronomy and culinary arts field.

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To gain advanced knowledge in English to communicate fluently in the Gastronomy and Culinary Arts field.
2)	To gain awareness of responsibility for public health care in the field of gastronomy and culinary arts field.
3)	To gain detailed technical knowledge of production, design and presentation of food and beverages in the field of gastronomy and culinary arts.
4)	To gain knowledge of gastronomy and culinary arts applications in Turkish cuisine and World cuisines and appreciate the importance of being genuine.
5)	To have adequate knowledge to adapt the developments and changes the field of gastronomy and culinary arts field.
6)	To have knowledge of management processes in the businesses involves gastronomy and culinary arts.
7)	To know marketing techniques and methods for gastronomy and culinary arts products and services.
8)	To gain a wide perspective for applying his/her skills internationally in the field of gastronomy and culinary arts field.
9)	To have basic skills for researching, analysing, data collecting and producing knowledge in the field of gastronomy and culinary arts field.