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 Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics.
2 Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions.
3 Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams.
4 Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities.
5 Effectively uses field-specific technological equipment and information technologies.
6 Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics.
7 Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education.
8 Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences.
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