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
3308002111	BEANFEAST SERVICE MANAGEMENT	Elective	1	2	7

Level of Course Unit

Short Cycle

Objectives of the Course

Students in this course is to prepare pre-dry dry dry to make an agreement to do outside catering service to the organization of the activity of musical entertainment will competence to organize catering service.

Name of Lecturer(s)

Burcu Ilgaz Yıldırım

Learning Outcomes

1	1 Banquet to agreement
2	2 Banquet to make preparations before
3	3 Banquet service to
4	4 Outside catering to the organization of
5	5 Outside catering services to organize support
6	6 Music / entertainment to organize activities to do outside catering service

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

A.ZİYAFET MENU ACCEPTANCE B.TALEPLERİ C.ZİYAFET AGREEMENT PREPARATION D.SUNUM E.ÜCRET COLLECTION A. LIVING ROOM LAYOUT B.ZİYAFET STAFF ORGANIZATION C.TEKNİK HARDWARE AND EQUIPMENT A.ZİYAFET SERVICE B.İÇECEK SERVICE DO NOT WORK PLAN AND CONTROL A.CATERİNG B.CATERİNGDE MATERIALS AND PRODUCTS USED CAR C. CATERING STAFF WORKING SUPPLY D. CATERING OPERATION MANAGEMENT E. CATERING storage is A.TEKNİK EQUIPMENT ORGANIZATION B.SUNUM AND ANIMATION SERVICES C.DEKORASYON TRANSACTIONS D.LOJİSTİK SERVICES E.ÖDEME PLAN A. evaluation of claims B. Music group to organize A.YİYECEK SERVICE B.İÇECEK SERVICE

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Create the menu, To accept the demands of
2	Banquet ensure contract Sample presentation (Demo) prepare
3	Ensure charged Living to the layout
4	According to the organization of the banquet staff Use of equipment, tools and materials to ensure
5	Food Serving Beverage Serving Catering to the work plan / control
6	Used catering equipment, tools and products Catering staff to work to ensure
7	Managing catering operation Ware clean / store provide
8	The equipment used in catering, vehicle and To organize technical equipment Presentation and Animation services to organize
9	To organize the decoration To organize logistics services
10	Make a payment plan Beverage Serving
11	Appropriate music group to organize Demands assess / help
12	Food Serving Beverage Serving
13
14
15
16

Recommended or Required Reading

The textbook, books and other resources to help

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	1	1
Final Examination	1	1	1
Attending Lectures	14	5	70
Discussion	3	8	24
Field Work	4	8	32
Self Study	14	4	56
Individual Study for Mid term Examination	1	6	6
Individual Study for Final Examination	1	10	10
TOTAL WORKLOAD (hours)			200

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14
LO1			5		4								5
LO2			5		4								4
LO3			5		5								4
LO4			5		5								4
LO5			5		5								3
LO6			5		5								5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High