SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 412 | Course Introduction and Application Information
| Course Name |
Banquet Organization and Management
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 412
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | Online | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to analyze necessary knowledge and skills in banquet organization and management, the concepts and essential components of banquet operations and evaluation of demand for banquet services and explaining the important factors involved in fulfilling this demand. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course is an introduction to the basic principles of planning management of banquet organizations and running their operations. This course covers the importance of team work in banquet operation and planning tailor made events. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Course Content &Assessment Introduction to Banquet Organization & Management | Ezra Eichelberger ,“Remarkable Banquet Service”, chap.1 An Int.to Banquet, 1st edn, 2-26 |
| 2 | Definition & Importance of Banquets | Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.1, Overview of On Premise Catering, 2nd edn, (Wiley, 2011), 1-35 |
| 3 | Organization of Banquets | Ezra Eichelberger ,“Remarkable Banquet Service”, chap.4, Service Styles & Techniques for Banquet, 1st edn, (Wiley, 2014), 80-100 Patti J. Shock, John M. Stefanelli, “A Meeting Planner’s Guide to Catered Events”, chap.5, Room Setups, 1st edn, (Wiley, 2009), 103-154 |
| 4 | Sit Down, Buffet, Cocktail, Meeting and Special Events | Ezra Eichelberger ,“Remarkable Banquet Service”, chap.6, Managing Specific Events, 1st edn, (Wiley,2014) , 120-138 Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.3, Theme Parties, Weddings, Outdoor Partıes, and Special Events, 2nd edn, (Wiley,2011), 109-145 |
| 5 | Menu Planning & Pricing in Banquets Clients Decision Makers, Selling of Banquets | Nancy Loman Scanlon, “Catering Management”, chap.5, Catering Menu Program, chap.7, Catering Menu Pricing and Controls, chap.9, Catering Beverage Management, 3rd edn, (Wiley,2006), 116-133, 156-184, 226-235 |
| 6 | Planning of Banquet Operations | Ezra Eichelberger, “Remarkable Banquet Service”, chap.2, Planning for Banquets, 1st edn, (Wiley, 2014), 26-60 |
| 7 | Midterm | |
| 8 | Case Study offering by a Catering Company | |
| 9 | Managing Banquet Team & Coordination with Other Units | Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.11, Working with Other Departments, 2nd edn, (Wiley, 2011), 393-419 |
| 10 | Production Process, Cost Management and Purchasing | Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.7, Production and Service Planning, chap.8, Intermediaries and Suppliers, 2nd edn,, (Wiley, 2011), 265-330 |
| 11 | Food Receiving, Storage and Inventory Management | Stephen B. Shiring, Sr., R. William Bill Jardine, Richard J. Mills, Jr., “Introduction to Catering, Ingredients for Success”, chap.8, Organizing the Event,1st edn, (Wiley,2000) , 207-217 Chris Thomas, Bill Hansen, “Off Premise Catering Management”, chap.11, Purchasing, Receiving, and Storing Foods, 3rd edn., (Wiley, 2012), 404-416 |
| 12 | Revenue & Cost Control in Banquet Operations | Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.10 Financial Controls and Reports, 2nd edn, (Wiley, 2011), 353-390 |
| 13 | Sales & Marketing of Banquets | Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.2, Sales & Marketing, 2nd edn, (Wiley, 2011), 35-105 |
| 14 | Project Presentations | |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Ezra Eichelberger ,“Remarkable Banquet Service”, 1st edn. (Wiley, 2014) ISBN-10:1118412036 Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, 2nd edn, (Wiley, 2011) ISBN-12: 978-0470551752 Patti J. Shock, John M. Stefanelli, “A Meeting Planner’s Guide to Catered Events”, 1st edn, (Wiley, 2009) ISBN-10: 0470124113 Nancy Loman Scanlon, “Catering Management”, 3rd edn, (Wiley,2006) ISBN-10:1118091493 Stephen B. Shiring, Sr., R. William Bill Jardine, Richard J. Mills, Jr., “Introduction to Catering, Ingredients for Success”, 1st edn, (Wiley,2000) ISBN-10: 0176433708 Chris Thomas, Bill Hansen, “Off Premise Catering Management”, 3rd edn., (Wiley, 2012), ISBN-10: 0470889713 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
10
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project |
1
|
15
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
3
|
6
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
8
|
8
|
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
14
|
14
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
X | ||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
X | ||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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