| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| GSY323 | EVENT PLANNING | 5 | 3 | 3 | 5 |
Objectives and Contents |
|
|---|---|
| Objectives: | The aim of this course is to inform the students about the types of banquet, organization, management and cost of food and beverage services. |
| Content: | 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. |