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 :	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	Prof. SEZER CİHAN KESKEN
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	Explain the historical development process of Aviation Management.		1
2	Use computer programs related to Aviation Transportation.	0
3	Define basic concepts related with aviation management.		1

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts in the field with other social sciences such as law, sociology, philosophy and history.		1
2	Classify the relationship between the basic functions of the business and the interactions between these functions.			2
3	Apply knowledge and skills related to his / her field by considering the legal aspect of occupational health and safety.		1
4	Explain the concepts of entrepreneurship and innovation with the field.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage operational activities related to the airline.		1
2	Gain lifelong learning skills and use knowledge of the field in the business life with the awareness of social responsibility.			2

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Prepare written agreements with relevant institutions in accordance with the legislation.			2
2	Perform the theoretical and practical knowledge related to the field with appropriate analytical methods and modeling techniques in business life.		1
3	Manage all phases from planning to implementation of aviation operations as a member of a team.		1
4	Cooperate with stakeholders related to air transport.		1
5	Develop the modern techniques and tools necessary for applications related to the field.		1

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Execute a study in his/her field independently.				3
2	Decide as an individual or a team member to solve the problems encountered in applications related to the field.				3

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate advanced knowledge and skills in his/her field with a critical approach.					4
2	Apply activities to improve his/her performance and his / her responsibility in line with the learning objectives by determining the learning needs.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Communicate with people and institutions related to the field in writing and verbally.					4
2	Explain his/her thoughts on the issues related to the field and suggestions for solutions to the problems by the related departments by using supporting quantitative and qualitative data.					4
3	Organize projects and activities for the social environment with social responsibility consciousness and to be able to apply those.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Manage airports and terminal operations efficiently using aviation and business information.		1

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