|
Week - 1 |
Banquet Organizations |
|
Week - 2 |
Banquet Operation Process |
|
Week - 3 |
Physical Planning and Menu |
|
Week - 4 |
Banquet Hall Regulation Criteria |
|
Week - 5 |
Pricing, Preparation and Protocol |
|
Week - 6 |
Banquet Organization, Task Distribution, Motivation and Discipline |
|
Week - 7 |
Service in Banquet Organizations |
|
Week - 8 |
Buffet, Cocktail and Meeting Organization |
|
Week - 9 |
Food Production Process and Stock Controls in Banquet Organizations |
|
Week - 10 |
Banquet Organization Control and Sales Deviations |
|
Week - 11 |
Market Research |
|
Week - 12 |
Problems in Banquet Operations |
|
Week - 13 |
Case Studies |
|
Week - 14 |
Case Studies |
Anadolu Info Package 
Turkish 
English