| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GAS323 | EVENT PLANNING | 5 | 3 | 3 | 5 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to provide students with knowledge about banquet types, organization, management and cost within the scope of food and beverage services. |
| Content: | F&B sector, definition and scope of banquet, organization, management, coordination, relation and control with other departments, F&B production process, control stages in F&B production process, labor cost control, open buffet menu preparation, banquet organization marketing, buffet and cocktail organization, hygiene and sanitation, baby shower, henna, tea time and party menus preparation will be covered. |