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 General 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 Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.
2 Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.
3 Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.
4 Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.
5 Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.
6 Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.
7 Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.
8 Can make all necessary dietary adjustments where special nutrition is required.
9 Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.
10 Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions.
11 Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.

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