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