Ders Planı

CLASS 4

Lesson plan / CATERING AND EVENT MANAGEMENT

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator	Assist. Prof. Dr. ZEHRA YARDI
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	The course aims to inform the students in the issues, such as the importance of internal and external food-beverage services, banquet and catering concepts, management and functions of banquet and catering services, things to do to ensure the expected benefits from the banquets, the sales and marketing of the banquet and catering services; and to prepare the students for the industry.
Course Content	Definitions for hospitality; hospitality industry; planning and management of various events, meetings and banquets; the control of food production process in banquet events; the preparation of banquet halls; service types in banquet events; sales and cost analysis in banquet events; hygiene-sanitation.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	THE DEFINITON AND TYPES OF BANQUET AND CATERING SERVICES
2	THE IMPORTANCE OF FOOD-BEVERAGE SERVICES
3	THE PLANNING AND MANAGEMENT OF BANQUET AND CATERING SERVICES
4	THE CRITERIA OF BANQUET EVALUATION
5	SALES AND MARKETING OF BANQUET SERVICES
6	ORGANISATION OF COCKTAILS, MEETING AND GROUP DINNERS
7	THE CONTROL OF THE FOOD PRODUCTION PROCESS IN BANQUET EVENTS
8	ORGANIZING THE BANQUET HALL
9	MID-TERM EXAM
10	THE IMPORTANCE OF CULTURAL DIFFERENCES IN BANQUETS
11	THE IMPORTANCE OF DEMOGRAPHIC DIFFERENCES IN BANQUETS
12	SERVICE AND PROTOCOLS IN BANQUETS
13	HYGIENE AND SANITATION IN BANQUETS
14	SALES, COSTING AND PRICING IN BANQUETS

Resources

Otel ve Yiyecek İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Yaşar Yılmaz. Detay Yayıncılık

Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi (Food and Reverage Management). Ahmet Aktaş. Detay Yayıncılık
NilgünSevinç, ZiyafetveİkramYönetimi, DetayYayıncılık

CLASS 1

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CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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