Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000107106	BANQUET ORGANIZATION AND MANAGEMENT	Compulsory	4	7	4

Level of Course Unit

First Cycle

Objectives of the Course

The Banquet Organization and Management course aims to teach the planning, management, and execution processes of large-scale dining events.

Name of Lecturer(s)

Doç.Dr.Gülşen BAYAT

Learning Outcomes

1	Explains the planning, management, and execution processes of banquet organizations.
2	Develops professional skills in venue selection, menu planning, and service management.
3	Effectively applies cost control, budgeting, and sustainability principles.
4	Analyzes customer satisfaction, crisis management, and service quality.
5	Implements team management, hygiene, and safety regulations in banquet organizations.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

none

Recommended Optional Programme Components

none

Course Contents

The Banquet Organization and Management course comprehensively covers the planning, management, and execution processes of large-scale dining events. The course includes topics such as banquet types, event planning processes, venue selection and arrangement, menu planning, service techniques, staff management, customer satisfaction, budgeting, cost control, safety, and hygiene regulations. Additionally, modern organizational aspects such as technology integration, sustainability practices, and crisis management are discussed to provide students with a professional perspective. By the end of the course, students will have acquired the theoretical and practical knowledge necessary to plan and execute effective and successful banquet events.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to Banquet Organization
2	Types and Concepts of Banquets
3	Event Planning Process and Program Development
4	Venue Selection and Arrangement
5	Menu Planning and Food & Beverage Management
6	Service Techniques and Presentation Rules
7	Staff Management and Task Allocation
8	Customer Satisfaction and Guest Relations
9	Budgeting and Cost Control
10	Safety and Hygiene Regulations
11	Use of Technology and Digital Solutions
12	Sustainability and Eco-Friendly Practices
13	Crisis Management in Banquet Organizations
14	General Evaluation and Practical Applications

Recommended or Required Reading

Instructor's lecture notes

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Turkish

Work Placement(s)

none

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	40	40
Final Examination	1	60	60
Individual Study for Mid term Examination	1	10	10
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			120

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