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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

BANQUET KITCHEN COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP212 BANQUET KITCHEN 3 3 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Food and beverage service industry definition Expression, question-answer
2 Literature research Management functions in the food and beverage service industry and food and beverage businesses Expression, question-answer
3 Literature research Managerial skills in the banquet kitchen Expression, question-answer
4 Literature research Coffee break menu Expression, question-answer
5 Literature research Pricing in food and beverage businesses Expression, question-answer
6 Literature research Cocktail menu Expression, question-answer
7 Literature research Meaning and scope of the banquet, Menu planning, Menu types Expression, question-answer
8 - MID-TERM EXAM -
9 Literature research Pricing in Food and Beverage Businesses, Preparation of Banquets, Determination of service flow and order in banquets Expression, question-answer
10 Literature research Buffet and meeting organization Expression, question-answer
11 Literature research Buffet menu Expression, question-answer
12 Literature research Marketing of banquet organizations, promotion activities Expression, question-answer
13 Literature research Wedding menu Expression, question-answer
14 Literature research Budgeting at banquets Expression, question-answer
15 Literature research Designing a menu suitable for the type of banquet Expression, question-answer
16 - FINAL EXAM -
17 - FINAL EXAM -