TR EN

CATERING COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY325 CATERING 5 3 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading F&B sector, management and functions Applying
2 Reading Banquet, meaning and scope Applying
3 Reading F&B business pricing Applying
4 Reading Coffee break menu preparation Applying
5 Reading Organization, management and coordination at banquets Applying
6 Reading The relationship between the banquet and the other units, coordination and supervision Applying
7 Reading Buffet and cocktail organization Applying
8 - MID-TERM EXAM -
9 Reading Preparing cocktail menu Applying
10 Reading F&B production process Applying
11 Reading Inspection stages and labor cost control in F&B production process Applying
12 Reading Preparing buffet menu Applying
13 Reading Banquet organization marketing Applying
14 Reading Hygiene and sanitation in F&B establishments Applying
15 Reading Preparing baby shower, henna, tea time and party menus Applying
16 - FINAL EXAM -
17 - FINAL EXAM -