Basic Information

Course Code:

ACC 208

Course Name:

Catering And Banquet Service

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

2.00

Instructor:

Öğr. Gör. Merve SOLMAZ

Course Objectives

This course aims to help students who want to get to know the catering sector, explain catering practices, workplace etc. and improve themselves in this sector.

Course Content

The course covers food and beverage events, food festivals, indoor/outdoor catering organizations, cooking competitions, national and international cuisines. Students learn about new trends and consumer needs for culinary events. By following this course, they understand the mechanisms behind contracts, management, orientation, presentation, service and special organizations and learn how to conduct communication processes.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

Murat Doğan, 2018. TOPLU BESLENME SİSTEMLERİ VE CATERING HİZMETLERİ YÖNETİMİ (Catering Yönetim Sistemleri)

Learning Outcomes

Code	Description
LO1	Analyze the requirements for organizing thematic food events.
LO2	Analyze the requirements for organizing thematic food events
LO3	Improves management skills.
LO4	Perform cost calculations for organizations.
LO5	Learning organizational planning.

Weekly Course Content

Week	Content
1	Introduction to the catering industry, its historical development, classification and situation in Turkey
2	Qualifications that mass food production facilities must have, equipment used, and staff working
3	Purchasing, warehousing and supplier chain management
4	Menu creation, production planning, material control, service and transportation methods
5	Kitchen space traffic and quality control in the catering industry
6	Case study 1
7	MIDTERM
8	Introduction to Banquet and Catering Services, classification, importance of planning
9	Menu and concept examples
10	Banquet Planning, Acceptance and Contract Preparation
11	Organization, Execution and Control Functions in Banquet Activities Management 1
12	Organization, Execution and Control Functions in Banquet Activities Management 2
13	Organization, Execution and Control Functions in Banquet Activities Management 3
14	Presentations
15	Final

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	2.00	28.00
Midterm Exam/Preparation	1	6.00	6.00
Final Exam/Preparation	1	10.00	10.00
Research Presentation	1	20.00	20.00
Total Workload (Hours)			64
ECTS Credit (Workload / 25)			2

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%50
2	Final Exam	%50
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12

1

Low Contribution

2

Medium Contribution

3

High Contribution

Academic Integrity and Artificial Intelligence

All university, college, and department policies on academic honesty will be strictly enforced. The usual consequences of academic dishonesty are failure of the course and referral of the case to the Dean of the College for additional disciplinary action. For further information, please refer to the disciplinary action legislation (In Turkish): https://www.yok.gov.tr/Sayfalar/Kurumsal/mevzuat/yok_ogrenci_disiplin_yonet.asp xNOTE that plagiarism and commissioned works will not be tolerated.

Sustainable Development Goals