CLM 327 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Banquet Organization & Management

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 327	Fall/Spring	3	0	3	4

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	First Cycle
Mode of Delivery	Blended
Teaching Methods and Techniques of the Course	Discussion Group Work Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Dr. Feray YENTÜR
Assistant(s)	-

Course Objectives	The aim of this course is to equip the students with the knowledge and skills in banquet organization and management, the concepts and essential components of banquet operations and evaluation of demand for banquet services and explaining the important factors involved in fulfilling this demand.
Learning Outcomes	The students who succeeded in this course; define principles with regard to management of banquet organizations and their planning identify how to meet guest needs and expectations. compare the operational differences between on-site & off site catering evaluate the importance of team work in banquet operations. describe the different styles of service in banquet events explain production process and its control demonstrate skills on the Sales & Marketing of banquets
Course Description	This course is an introduction to the basic principles of banquet organization and management. We will cover the essential concepts and components with an emphasis on the importance of team work in banquet operations. Students will explore the demand for banquet operations and the important factors involved in fulfilling this demand. We will also focus on how to plan tailor made events.
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses
	Supportive Courses	X
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to Course Content &Assessment Introduction to Banquet Organization & Management
2	Definition & Importance of Banquets	Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “chap.1, Overview of On Premise Catering” On-Premise Catering, 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 Patti J. Shock, John M. Stefanelli, “A Meeting Planner’s Guide to Catered Events”, chap.5, Room Setups, 1st edn, (Wiley, 2009), 103-154
4	Sit Down, Buffet, Cocktail, Meeting and Special Events	Ezra Eichelberger ,“Remarkable Banquet Service”, chap.6, Managing Specific Events, 1st edn, (Wiley,2014) , 120-138 Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.3, Theme Parties, Weddings, Outdoor Partıes, and Special Events, 2nd edn, (Wiley,2011), 109-145
5	Menu Planning & Pricing in Banquets Clients Decision Makers, Selling of Banquets	Nancy Loman Scanlon, Catering Management, chap.5, Catering Menu Program, chap.7, Catering Menu Pricing and Controls, chap.9, Catering Beverage Management, 3rd edn, (Wiley, 2006), 116-133, 156-184, 226-235
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	Midterm
8	Managing Banquet Team & Coordination with Other Units	Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.11, Working with Other Departments, 2nd edn, (Wiley, 2011), 393-419
9	Production Process, Cost Management and Purchasing	Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.7, Production and Service Planning, chap.8, Intermediaries and Suppliers, 2nd edn,, (Wiley, 2011), 265-330
10	Food Receiving, Storage and Stock Management	Stephen B. Shiring, Sr., R. William Bill Jardine, Richard J. Mills, Jr., “Introduction to Catering, Ingredients for Success”, chap.8, Organizing the Event,1st edn, (Wiley,2000) , 207-217 Chris Thomas, Bill Hansen, “Off Premise Catering Management”, chap.11, Purchasing, Receiving, and Storing Foods, 3rd edn., (Wiley, 2012), 404-416
11	Revenue & Cost Control in Banquet Operations	Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.10 Financial Controls and Reports, 2nd edn, (Wiley, 2011), 353-390
12	Sales & Marketing of Banquets	Patti J. Shock, Cherly Sgovio, John M. Stefanelli, “On-Premise Catering”, chap.2, Sales & Marketing, 2nd edn, (Wiley, 2011), 35-105
13	Project Presentations
14	Industrial Expert Guest Lecturer
15	Review of the semester
16	Final Exam

Course Notes/Textbooks

Ezra Eichelberger, Remarkable Banquet Service. 1st edn., 2014, Wiley. ISBN-10:1118412036

Patti J. Shock, Cherly Sgovio and John M. Stefanelli, On-Premise Catering. 2nd edn, 2011, Wiley. ISBN-12: 978-0470551752

Patti J. Shock and John M. Stefanelli. A Meeting Planner’s Guide to Catered Events. 1st edn, 2009, Wiley. ISBN-10: 0470124113

Nancy Loman Scanlon, Catering Management. 3rd edn, 2006, Wiley. ISBN-10:1118091493

Stephen B. Shiring, Sr., R. William Bill Jardine and Richard J. Mills Jr., Introduction to Catering, Ingredients for Success. 1st edn, 2000, Wiley. ISBN-10: 0176433708

Chris Thomas and Bill Hansen, Off Premise Catering Management. 3rd edn., 2012, Wiley. ISBN-10: 0470889713

Suggested Readings/Materials

Semester Activities	Number	Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques	2	20
Portfolio
Homework / Assignments
Presentation / Jury	1	20
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	30
Total

Weighting of Semester Activities on the Final Grade	4	70
Weighting of End-of-Semester Activities on the Final Grade	1	30
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	1	14
Field Work			0
Quizzes / Studio Critiques	2	6	12
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	14	14
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	14	14
Final Exam	1	18	18
		Total	120

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	X	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	X	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	X	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	-	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	X	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	X	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-