Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | TOURISM MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | MERAL AKYÜZ (meral.akyuz@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | ŞULE ARDIÇ YETİŞ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To teach the process of organizing banquet organization in a hotel business or food and beverage business. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows banquet organizations and their purposes. |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-7 Apply knowledge to the solution of familiar and unfamiliar problems. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination Term Paper |
| LO-2 | Make the cost analysis of a banquet. |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-6 Describe, synthesize, interpret, analyze and evaluate information and data relevant to a professional context. PO-10 Have an understanding of concepts, principles, theories and facts within the contexts of business, economics, management, and marketing. |
Examination Oral Examination Practice Exam |
| LO-3 | Be able to organize a banquet. |
PO-1 Have an understanding of structure of tourism industry and how it functions and its significance for development of the country. PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-17 Recognize and understand different cultures and communicate with them. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination Presentation |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Meaning and Scope of Banquet in Hotel Businesses, Buffet Organization, Cocktail Organization, Meeting Organization, Food and Beverage Production Process and Cost Management, Pricing in Food and Beverage Business, Management of banquet organizations, Protocol in banquets, Sale of banquets. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Definition and scope of a banquet in hotel establishments. | Verbal presentation, discussion |
| 2 | Planning a banquet in hotel and F&B establishments. | Verbal presentation, discussion |
| 3 | Organization of a banquet. | Verbal presentation, discussion |
| 4 | Coordination of the banqueting with the other departments in a hotel. | Verbal presentation, discussion |
| 5 | Organization of buffet. | Verbal presentation, discussion |
| 6 | Organization of cocktail | Verbal presentation, discussion |
| 7 | Organization of meeting | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Organization of group meals | Verbal presentation, discussion |
| 10 | Cost control and F&B production process | Verbal presentation, discussion |
| 11 | Pricing banquets | Verbal presentation, discussion |
| 12 | Ending banquets | Verbal presentation, discussion |
| 13 | Ceremony and protocol in banquets | Verbal presentation, discussion |
| 14 | Promoting and selling banquets | Verbal presentation, discussion |
| 15 | Management of banquets and crises | Verbal presentation, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | yaşar yılmaz, otel ve yiyecek-içecek işletmelerinde ziyafet organizasyonu ve yönetimi, detay yayıncılık, ankara. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 1 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 1 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 9 | 18 |
| b) Search in internet/Library | 3 | 10 | 30 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 1 | 2 | 2 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 5 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||