EVENT PLANNING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY323	EVENT PLANNING	5	3	3	5

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to inform the students about the types of banquet, organization, management and cost of food and beverage services.
Contents of the Course Unit:	F-B sector, management of the banquet, its scope, organization, management, coordination, relations with other departments and supervision, YI production process, control stages in YI production process and labor cost control, open buffet menu, banquet organization marketing, buffet and cocktail organization, hygiene and sanitation, baby shower, henna, tea time and party menues.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Organize an event by selecting its type in order to realize it.
Manage an event by demonstrating managerial skills in order to support the event team.
Predict an event's cost by applying costing principles in order to justify it succesfully.
Solve problems by modifying the unexpected issues in an event in order to predict its consequences.
Recommend choices for an event by making seasoned arguments in order to modify it.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	-	INTRODUCTION TO BANQUET ORGANIZATION AND MANAGEMENT	-
2	-	DIVERS OF BANQUET ORGANIZATIONS	-
3	-	ORGANIZATION PLANNING AND MANAGEMENT IN BUSINESS ACTIVITIES	-
4	-	SPECIAL ORGANIZATIONS AND PLANNING	-
5	-	BANQUET EQUIPMENT MANAGEMENT AND COORDINATION	-
6	-	PRODUCTION PROCESS MANAGEMENT AND PURCHASING	-
7	-	SERVICE CONSTRUCTION AND PRESENTATION RULES	-
8	-	MID-TERM EXAM	-
9	-	CASE STUDY AND DOCUMENT MANAGEMENT IN BANQUET ORGANIZATIONS	-
10	-	PROTOCOL AND SERVICE ORGANIZATIONS IN BUSINESS	-
11	-	ASSESSMENT CRITERIAS AND INSTITUTIONS OF BANQUET	-
12	-	CULTURAL AND DEMOGRAPHIC CONFIGURATION	-
13	-	MENU PLANNING AND PRICING	-
14	-	SALES AND MARKETING IN BUSINESS ACTIVITIES	-
15	-	PROJECT PRESENTATION AND COURSE REPRESENTATION	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Yılmaz, Y, (2007), Otel ve Y-İ İşletmelerinde Ziyafet Organizasyonu ve Yönetimi, Detay Yayıncılık, Ankara-Türkiye.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Explain the basic concepts of Social Service, working fields and application frameworks.	0
2	Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Establish the link between the application frameworks of Social Service.	0
2	Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.	0
2	Examine the spatial legislation of Social Service and develop new strategies for implementation.	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Solve the problems specific to the field of Social Service according to scientific data.	0
2	Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describes a life worthy of dignity of the person who is the subject of social service science.	0

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Configures the communication between institutions in order to solve the problems.	0
2	Uses the educational role in the social service area.	0
3	Produces projects that will increase the consciousness level of the society.		1

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention	0
2	Acts as a social worker in accordance with the laws, regulations and professional ethics rules.	0
3	Organize their work in accordance with their rights and responsibilities as an individual.	0

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	4	4
Preparation for the Final Exam	14	2	28
Mid-Term Exam	1	4	4
Preparation for the Mid-Term Exam	7	1	7
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	51	0	127