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