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Week - 1 |
The historical development and definition of banquet organisation. |
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Week - 2 |
Types of banquet and menus |
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Week - 3 |
Physical planning at the banquet, signing the banquet agreement, and preliminary preparation (mise en place). |
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Week - 4 |
Banquet hall arrangement criteria (characteristics, layout and arrangements of banquet halls). |
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Week - 5 |
Cost determination, budget preparation and pricing in banquet management. |
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Week - 6 |
Midterm Exam - Students' Homework Presentation |
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Week - 7 |
Management of banquet organisations, distribution of duties, authorities and responsibilities. |
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Week - 8 |
Service in Banquet Organisations: Presentation of Food and Beverages, Types of Service and Rules |
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Week - 9 |
Buffet, Cocktail and Meeting Organization |
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Week - 10 |
Marketing of banquet organisation |
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Week - 11 |
A comparison of banquet and catering concepts in banquet organisation, with a focus on hygiene and sanitation. |
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Week - 12 |
Problems encountered in banquet organisation and suggested solutions |
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Week - 13 |
Case Studies |
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Week - 14 |
Final Exam - Students' Homework Presentation |
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