CATERING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY325	CATERING	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 purpose of this study is to provide information about the businesses serving the bulk of people in the food and beverage industry.
Contents of the Course Unit:	The content of this course is the workflows, menus, costs, managements, banquets, organizations and buffets of the service providers.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Submit a report on the difficulties that collective services may face.
Plan a banquet organization.
Explain how to manage a collective meal organization.
List how hygiene standards will be provided in food organizations.

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	-

SOURCE MATERIALS & RECOMMENDED READING
Yılmaz, Y. (2006). Otel ve Yiyecek-İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Detay.

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	Define the basic concepts of aeronautical standards and rules. (Bloom 1)	0

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Organize teamwork during the collection, interpretation, announcement and application of data related to the field. (Bloom 6)	0

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Perform theoretical and practical knowledge related to his/her field in business life using analytical methods and modeling techniques. (Bloom 4)	0
2	Choose updated documents, modern techniques and tools required for maintenance applications. (Bloom 2)	0
3	Use maintenance manuals and other sources of information in business life to obtain information about the field	0
4	Determine the actualities of all technical and administrative documents related with the field. (Bloom 1)	0

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use computer software, information and communication technologies at the level required by the field	0
2	Interpret the sketches, scheme, graphics that describe the subject. (Bloom 2)	0

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Develop solutions for problems faced during application. (Bloom 6)	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Determine the learning requirements related with his/her field. (Bloom 3)	0
2	Use the lifelong learning principles in occupational development. (Bloom 3)		1

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply the technical drawing knowledge effectively in business life. (Bloom 3)	0
2	By informing the relevant persons and institutions about the related field; state his / her thoughts and suggestions for solutions in the field.	0
3	Debate his/her ideas and solution suggestions with experts by supporting them with quantitative and qualitative data. (Bloom 2)	0
4	Participate in training related to the field at international level. (Bloom 3)	0
5	Organize activities for the professional development of employees under his/her responsibility. (Bloom 6).	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Use the knowledge and skills obtained during undergraduate education in work life. (Bloom 3)	0
2	Solve the problems encountered in his/her field. (Bloom 3)	0
3	Apply the necessary culture of behavior in the areas of quality management and processes and environmental protection and occupational safety (Bloom 3)	0
4	Locate the awareness of safety factor to himself and to the team. (Bloom 1	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	8	3	24
Mid-Term Exam	1	3	3
Preparation for the Mid-Term Exam	6	2	12
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	127