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Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
---|---|---|---|---|---|---|
Banquet and Catering Services | OMP257 | Elective | Associate degree | 2 | Fall | 3 |
Associate Prof. Dr. Ömür ALYAKUT
1) Understand the difference between the banquet and other meals
2) Banquet and other food organizations understand the difference between
3) Banquet organizational charts and prepares work order
4) Banquet to know the organization and the sale of
5) Prepare banquet menus
6) Banquet protocol makes the rules and layouts
Program Competencies | ||||||||||||||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | ||
Learning Outcomes | ||||||||||||||||||
1 | No relation | High | High | Middle | High | High | High | High | Middle | High | Middle | Middle | Middle | High | High | Middle | Middle | |
2 | Middle | High | High | High | High | Middle | High | High | Middle | High | Middle | Middle | High | Middle | Middle | High | High | |
3 | Middle | Middle | High | High | Middle | Middle | High | Middle | High | High | High | Middle | High | High | Middle | High | Middle | |
4 | High | Middle | High | High | Middle | High | High | High | Middle | High | Middle | Middle | Middle | Middle | High | Middle | High | |
5 | High | High | Middle | High | High | Middle | Middle | High | Middle | High | Middle | High | High | High | Middle | Middle | High | |
6 | High | High | High | High | Middle | Middle | Middle | High | High | High | Middle | Middle | High | High | Middle | Middle | High |
Face to Face
None
Not Required
Catering and banquets, banquet organization charts, and in working order, banquet menus and sale, protocol rules and layout plans.
Contribution of Midterm Examination to Course Grade |
40% |
---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Turkish
Not Required