Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
BANQUET AND TREAT SERVICES	UTOİ1205	3. Semester	2 + 0	2.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate's Degree
Course Type	Compulsory
Mode of delivery	.
Course Coordinator
Instructors	Rumeysa Nur KARA AKTAŞ
Assistants
Goals	Special meetings and special events are a major source of revenue for the hotel business. Therefore the planning of such a successful organization and execution is extremely important for hotels. In this course, students buffets, cocktail parties and ensure that the knowledge about how to do the meetings are intended to provide information about services that have applied the techniques applied in this organization.
Course Content	Banquet and catering services definition and importance, banquet reservation in the organization, banquets organizational planning, preparation of banquet halls, service kinds of banquets, feasts in the organization of sales and cost analysis, hygiene-sanitation
Learning Outcomes	1) Buffet, Cocktail and meeting are explained by associating them with each other. 2) Defines the feast. 3) Analyzes the service technique that needs to be applied.

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Concepts and Definitions
2. Week	The importance of planning in banquets and planning process
3. Week	Seating arrangements and planning in banquets.
4. Week	Cocktail Cocktail
5. Week	Open buffet Open buffet
6. Week	appetizers appetizers
7. Week	Midterm (Repeat)
8. Week	Service at banquets
9. Week	Trimmings Trimmings
10. Week	Carbohydrates and proteins
11. Week	Oils and vitamins
12. Week	Minerals and water
13. Week	Guest types
14. Week	FINAL EXAM8REPEAT9

Recommended Sources

Ankara Üniversitesi, Uzaktan Eğitim Kitabı.

Konaklama İşletmelerinde Yiyecek İçecek Yönetimi

Mutfak Hizmetleri Yönetimi

Otel İşletmelerinde Mutfak Yönetimi

Otel ve yiyecek içecek işletmelerinde ziyafet organizasyonları ve yönetimi

Yiyecek İçecek Hizmetleri Yönetimi

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	2	28
Work Hour outside Classroom (Preparation, strengthening)	14	5	70
Presentation (Including Preparation Time)	1	2	2
Midterm Exam	1	1	1
Time to prepare for Midterm Exam	1	15	15
Final Exam	1	1	1
Time to prepare for Final Exam	1	20	20
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30