Information Package / Course Catalogue
Catering Services Management
Course Code: KTO132
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to teach the meaning of banquet, to prepare and prepare before banquet, to organize staff and works during banquet, to make cocktail organization, to organize music entertainment activity, to gain competencies such as elements that should pay attention to guest relations.

Course Content

Banquet contract, activities in banquet organizations, banquet sale, guest relations in banquets

Name of Lecturer(s)
Ins. Zekeriya MATÇİÇEK
Learning Outcomes
1.
2.
3.
4.
5.
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
The meaning and importance of banquet
Week 2 - Theoretical
The scope of banquet organizations
Week 3 - Theoretical
Banquet department employees, organizational structure of the department
Week 4 - Theoretical
Banquet menus
Week 5 - Theoretical
Banquet agreement, banquet order
Week 6 - Theoretical
Banquet halls and equipment
Week 7 - Theoretical
Planning before the banquet
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
buffet cocktail and meeting organization
Week 10 - Theoretical
Marketing of banquet organizations
Week 11 - Theoretical
Promotion activities for banquet organizations
Week 12 - Theoretical
Hygiene and sanitation in food and beverage establishments
Week 13 - Theoretical
Personnel hygiene
Week 14 - Theoretical
Job security
Week 15 - Theoretical
Job security
Week 16 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory114014
Assignment1606
Midterm Examination110010
Final Examination120020
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes