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  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Banquet Management
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS208 - Banquet Management V. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. ERTAN ASLAN
Mode of Delivery The course is conducted face-to-face at the time, day and classroom specified in the weekly program.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for this course
Courses Recomended No recommended programme component
Recommended Resources YPreston, C. (2012). Event marketing: How to successfully promote events, festivals, conventions and expositions (2. baskı). Wiley & Sons, Inc.Bowdin, G., Allen, J., O'Toole, W., Harris, R., & McDonnell, I. (2012). Events management (3. baskı). Routledge.Öztaş, A., & Babacan, E. (2011). Etkinlik yönetimi. Detay Yayıncılık.Sarıışık, M., Çavuş, Ş ve Karamustafa, K. (2010). Profesyonel Restoran Yönetimi: İlkeler, Uygulamalar ve Örnek OlaylarAnkara:Detay Yayıncılık.Yılmaz, Y., (2007). Banquet Organization and Management. Ankara: Detay Publishing.Bingöl, R. (2005). Restoran İşletmeciliği, Timaş Yayınları.
Work Placement N/A
Aims of the Course

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

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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