| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. ERTAN ASLAN |
| Mode of Delivery |
The mode of delivery of this course is face to face |
| Prerequisites |
There is no prerequisite for this course |
| Courses Recomended |
No recommended programme component |
| Recommended Reading List |
Sarıışık, M., Çavuş, Ş ve Karamustafa, K. (2010). Profesyonel Restoran Yönetimi: İlkeler, Uygulamalar ve Örnek OlaylarAnkara:Detay Yayıncılık.Bingöl, R. (2005). Restoran İşletmeciliği, Timaş Yayınları. |
| Assessment methods and criteria |
1 Midterm Exams and 1 Final Exam |
| Work Placement |
N/A |
| Catalog Content |
Banquet Organizations: Businesses, Non-commercial enterprises; Banquet Operation Process: Planning, Organizing, Orientation, Coordination, Control; Physical Planning and Menu at the Banquet: Color, Light, Menu examples; Banquet Hall Regulation Criteria: Planning approaches, Table layout calculations; Banquet Organization: Duty distributions, Assignment charts, Station distributions, Job descriptions, Motivation; Service in Banquet Organizations: Service procedures, Buffet, cocktail and meeting organization; Food Production Process and Stock Controls in Banquet Organizations: Minimum and maximum stock quantities; Deviations in Banquet Organization. |
Anadolu Info Package 
Turkish 
English