Information Package / Course Catalogue
Banquet Services (catering)
Course Code: YHM233
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

To give information to the students about the services like cocktail,meeting,banquet,congress as well as giving information about banquet and catering services at Food and Beverage and Hospitality industry

Course Content

According to the objectives of the course,to give enough and necessary information about the marketing and sales analysis,manpower planning,coordination and supervising,banquet organisations at the hotels and food and beverage establishments.

Name of Lecturer(s)
Learning Outcomes
1.To be able to understand and apply everything about the banquet organisations at food an beverage and hospitality enterprises.
2.To be able to comprehend the coordination and supervision frame,propulsion at banquet and catering services
3.To be able to recognize buffet,cocktail and meeting organisations.
4.To be able to recognize and express manpower planning at banquet organisations.
5.Understands the expectations and desires of the banquet customer.
Recommended or Required Reading
1.Sevinç Nilgün,(2004),Ziyafet ve İkram Yönetimi,Detay Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
Food and beverage service industry management functions.What is catering
Week 2 - Theoretical
Banquet organisations at food &beverage establishment
Week 2 - Preparation Work
Book and PP presentation
Week 3 - Theoretical
Management functions and banquet activities at food and beverage establishments and hotels
Week 4 - Theoretical
Meeting,congress,buffet and cocktail organisations at the catering companies,hospitality enterprises and food and beverage establishments.
Week 4 - Preparation Work
Book and PP presentation
Week 5 - Theoretical
Meeting,congress,buffet and cocktail organisations at the catering companies,hospitality enterprises and food and beverage establishments.
Week 5 - Preparation Work
Book and PP presentation
Week 6 - Theoretical
Production process of food and beverage at banquet organisations
Week 7 - Theoretical
Manpower planning at banquet organisations
Week 8 - Theoretical
Cost analysis at banquet organisations
Week 9 - Intermediate Exam
Mid term exam
Week 10 - Theoretical
Sales analysis at banquet organisations
Week 11 - Theoretical
Marketing of banquet organisations
Week 12 - Theoretical
Budget planning at banquet organisations
Week 13 - Theoretical
Hygiene
Week 14 - Theoretical
General assessment
Week 15 - Theoretical
Sanitation
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 - Theory140228
Assignment142028
Term Project25010
Reading2204
Midterm Examination1213
Final Examination1213
TOTAL WORKLOAD (hours)76
Contribution of Learning Outcomes to Programme Outcomes