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
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims 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 & explaining the important factors involved in fulfilling this demand.
Learning Outcomes The students who succeeded in this course;
  • recognize principles with regard to management of banquet organizations and their planning
  • identify guest needs and meet their expectations
  • compare the operational differences between on-site & off site catering
  • discuss the importance of team work in banquet operations
  • define the different styles of service in banquet events
  • describe production process and its control
  • demonstrate skills on Sales & Marketing of banquets
Course Content This course aims 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 & explaining the important factors involved in fulfilling this demand.

 



Course Category

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, ISBN 978-1-118-41203-9, 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, ISBN 978-0-470-551-75-2, 1-35
3 Organization of Banquets Ezra Eichelberger ,“Remarkable Banquet Service”, chap.4, Service Styles & Techniques for Banquet, 1st edn, ISBN 978-1-118-41203-9, 80-100 Patti J. Shock, John M. Stefanelli, “A Meeting Planner’s Guide to Catered Events”, chap.5, Room Setups, 1st edn, ISBN 978-0-470-12411-6, 103-154
4 Sit Down, Buffet, Cocktail, Meeting and Special Events Ezra Eichelberger ,“Remarkable Banquet Service”, chap.6, Managing Specific Events, 1st edn, ISBN 978-1-118-41203-9, 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, ISBN 978-0-470-551-75-2, 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, ISBN 978-0471-42981-4, 116-133, 156-184, 226-235
6 Planning of Banquet Operations Ezra Eichelberger, “Remarkable Banquet Service”, chap.2, Planning for Banquets, 1st edn, ISBN 978-1-118-41203-9, 26-60
7 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, ISBN 978-0-470-551-75-2, 393-419
8 Case Study offering by a Catering Company
9 Midterm Examination
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, ISBN 978-0-470-551-75-2, 265-330
11 Food Receiving, Storage and Stock 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, ISBN 0-7668-1660-5, 207-217 Chris Thomas, Bill Hansen, “Off Premise Catering Management”, chap.11, Purchasing, Receiving, and Storing Foods, 3rd edn., ISBN 978-0-470-88971-8, 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, ISBN 978-0-470-551-75-2, 353-390
13 Sales & Marketing of Banquets Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.2, Sales & Marketing, 2nd edn, ISBN 978-0-470-551-75-2, 35-105
14 Project Presentations
15 Review of the semester
16 Final Exam

 

Course Textbooks

Lecture notes prepared by Selin İşevcan Ertamay with below headings will be posted to Blackboard

  • Introduction to Banquet Organization & Management
  • Organization of Banquets
  • Event Types
  • Menu Planning & Pricing in Banquets Clients Decision Makers, Selling of Banquets
  • Planning of Banquet Operations
  • Managing Banquet Team & Coordination with Other Units
  • Production Process, Cost Management and Purchasing
  • Food Receiving, Storage and Stock Management
  • Revenue Control & Reports in Banquet Operations
  • Sales & Marketing of Banquets
 

 

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
3
60
Contribution of Final Work to Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
10
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
24
    Total
150

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest