| 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 : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
| Type of the Course : | Elective |
| Mode of Delivery of the Course Unit | - |
| Coordinator of the Course Unit | Assist.Prof. HANDE ULUSOY |
| 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 |
Interpret basic concepts, fields of study, theories and approaches in media.
|
0 | |||||
| 2 |
Describe current information in the field by relating them with communication theories.
|
0 | |||||
| 3 |
Explain basic concepts regarding communication sciences.
|
0 | |||||
KNOWLEDGE |
|||||||
|---|---|---|---|---|---|---|---|
Factual |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Interpret current events, political, cultural and economic developments by using the theoretical knowledge gained in the field within a critical context.
|
0 | |||||
| 2 |
Associate knowledge and facts in the field with
Law, Sociology, Advertisement, Cinema and Economy.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Cognitive |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Identify new strategy and methods for the technical infrastructure and content of the types of television news and programs.
|
0 | |||||
| 2 |
Assemble theoretical knowledge gained in the field to the technology in present day.
|
0 | |||||
SKILLS |
|||||||
|---|---|---|---|---|---|---|---|
Practical |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Create creative contents in the field.
|
0 | |||||
| 2 |
Interpret theoretical and applied knowledge gained in the field.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Create TV Programs for several audiences by sharing the knowledge and experiences on it.
|
0 | |||||
| 2 |
Perform as a leader or a team member in teamwork from the news production to presentation stage by fulfilling assigned tasks.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Identify basic knowledge regarding the production stages of media and technical infrastructure and creative approaches.
|
0 | |||||
| 2 |
Research for developments, changes and innovations in the field by taking the lifelong learning as a principle.
|
1 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Create new ideas and new products in collaboration with the stakeholders in the field of programming and journalism.
|
0 | |||||
| 2 |
Organize projects and activities for the social environment with the awareness of social responsibility following the national and international cases.
|
0 | |||||
| 3 |
Explain written, verbal and visual studies in the field by following the agenda.
|
0 | |||||
OCCUPATIONAL |
|||||||
|---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
| Programme Learning Outcomes | Level of Contribution | ||||||
| 0 | 1 | 2 | 3 | 4 | 5 | ||
| 1 |
Apply knowledge and skills gained in the field by taking legal, social and ethical responsibilities into consideration.
|
1 | |||||
| 2 |
Show skills as in using camera, editorial process control, team leadership and producing creative content that are features of a professional.
|
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 |
| Total Workload of the Course Unit | 127 | ||
| Workload (h) / 25.5 | 5 | ||
| ECTS Credits allocated for the Course Unit | 5,0 |