Banquet and Catering Services
Tourist Guidance
Vocational School of Kartepe Tourism
Short Cycle (Associate's Degree)
| 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 |
Name of Lecturer(s)
Associate Prof. Dr. Ömür ALYAKUT
Learning Outcomes of the Course Unit
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-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | ||
| Learning Outcomes | |||||||||||||||||||
| 1 | High | High | Middle | Middle | Middle | Middle | High | Middle | High | Middle | Middle | Middle | High | Middle | High | High | High | High | |
| 2 | Middle | Middle | High | High | Middle | High | Middle | High | High | High | Middle | Middle | High | High | High | Middle | Middle | High | |
| 3 | High | Middle | Middle | Middle | High | Middle | High | High | Middle | Middle | High | High | High | Middle | Middle | Middle | Middle | Middle | |
| 4 | High | High | High | Middle | High | High | High | High | High | High | Middle | Middle | High | Middle | High | Middle | High | High | |
| 5 | High | High | High | High | High | High | Middle | High | Middle | Middle | Middle | Middle | High | High | High | Middle | Middle | High | |
| 6 | Middle | Middle | Middle | High | Middle | Middle | Middle | High | Middle | Middle | Middle | High | High | High | High | Middle | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Catering and banquets, banquet organization charts, and in working order, banquet menus and sale, protocol rules and layout plans.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required