ECTS - Catering and Banquet Management

Catering and Banquet Management (TOUR424) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Catering and Banquet Management TOUR424 Area Elective 3 0 0 3 8
Pre-requisite Course(s)
N/A
Course Language English
Course Type Elective Courses
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Discussion, Question and Answer.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives In this lesson students will be informed of general conference tourism and the types of banquet techniques.
Course Learning Outcomes The students who succeeded in this course;
  • To explain the conference and banquet concepts
  • To explain the banquet and conference tourism by their own words
  • To define the problems of Turkey’s conference tourism
  • To interpret the opportunities of Turkey in world conference tourism market
Course Content The management systems of hotels?banquet and conference centers; different marketing systems, the coordination between these departments and other departments of the hotel; different designs of saloons and different sitting plans.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Conference concept and classifications Chapter 1
2 The relation of conference tourism with other types of tourism Chapter 2
3 Qualifications of conference tourism Chapter 3
4 Development of conference tourism Chapter 4
5 Organization in conference tourism Chapter 5
6 Conference services management Chapter 6
7 Pre Conference services and after conference services Chapter 7
8 Mid-term Exam Mid-term Exam
9 seminar presentations seminar presentations
10 seminar presentations seminar presentations
11 seminar presentations seminar presentations
12 seminar presentations seminar presentations
13 seminar presentations seminar presentations
14 seminar presentations seminar presentations
15 Review Review
16 Final Exam Final Exam

Sources

Course Book 1. Diana E. Falkner, H. Berberoğlu, J. D. Shaw; Convention and banquet management

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 25
Final Exam/Final Jury 1 55
Toplam 3 100
Percentage of Semester Work 50
Percentage of Final Work 50
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 Have a basic knowledge of theories, facts and principles related to tourism and tourism management.
2 To have information about the economic, cultural, social and environmental dimensions of tourism.
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises.
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics.
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish.
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field.
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes.
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector.
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently.
12 Recognize and understand different cultures and interact with guests from different cultures.

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 1 16
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class 16 1 16
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury 1 15 15
Total Workload 47