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 is an introduction to the basic principles of planning management of banquet organizations and running their operations.This course covers leading a banquet operation, managing guest relations, cost & revenue control process in banquets, case studies examining menu planning, critical thinking, decision making, marketing and product development.

 



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, 80-100, chap.5,Service for Banquets, 1st edn, ISBN 978-1-118-41203-9, 100-120
4 Menu Planning & Pricing in Banquets John Cousins, David Foskett, Cailein Gillespie, “Food and Beverage Management”, chap.3, Food Production, 2nd edn, ISBN 0-582-45271-6, 60-67 Michael M. Coltman, “Cost Control for Hospitality Industry” chap.5 Food Cost Percent, 2nd edn, ISBN 0-442-20591-0, 122-134
5 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
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 Mahmood. A. Khan, “Concepts of Food Service Operations&Management”, chap.4, Personnel Aspects, 2nd edn, ISBN 0-442-00380-3, 302-318 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 Michael M. Coltman, “Cost Control for Hospitality Industry” chap.3 Food Purchasing and Inventory Cost Control, 2nd edn, ISBN 0-442-20591-0, 55-83
11 Food Receiving, Storage and Stock Management Mahmood. A. Khan, “Concepts of Food Service Operations&Management”, chap.7, Food Receiving & Storage, 2nd edn, ISBN 0-442-00380-3, 191-206 Michael M. Coltman, “Cost Control for Hospitality Industry” chap.4 Food Purchasing, Receiving and Inventory Control, 2nd edn, ISBN 0-442-20591-0, 93-109
12 Revenue & Cost Control in Banquet Operations Mahmood. A. Khan, “Concepts of Food Service Operations&Management”, chap.11, Functional Aspects, 2nd edn, ISBN 0-442-00380-3, 289-299 John Cousins, David Foskett, Cailein Gillespie, “Food and Beverage Management”, chap.6, Food and Beverage Service, 2nd edn ,ISBN 0-582-45271-6, 214-218
13 Sales & Marketing of Banquets James R. Abbey, “Hospitality Sales & Marketing”, chap.8, Catering and Meeting Room Sales, 3rd edn, ISBN 0-88612-175-7, 293-313
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
  • Menu Planning & Pricing in Banquets
  • Event Types and Special Events
  • Planning of Banquet Operations
  • Managing Banquet Team & Coordination with Other Units
  • Production Process, Cost Management and Purchasing
  • Food Receiving, Storage and Stock Management
  • Revenue & Cost Control 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