Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
ITO4025	4	BUSINESS MANAGEMENT SERVICE	3/0/0	CC	Turkish	3

Course Goals	Students will be able to negotiate banquet with this lesson, prepare before banquet, make banquet service, organize outside catering, organize music entertainment activity, organize catering services.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)	DR. ÖĞR. ÜYESİ HİLAL GÜNDOĞAN
Course Assistant(s)
Schedule	İncirli Campus, Pazartesi, 13:00-15:50, 2B-04
Office Hour(s)	İncirli Campus, Thursday, 12:00-13:00, 4A-03
Teaching Methods and Techniques	Lecture notes and training materials. presentation, lecture, etc.
Principle Sources	Banquet Service Management course notes
Other Sources	-

Course Schedules
Week	Contents	Learning Methods
1. Week	Create a menu Accept requests	Visual and Audio Lecture. Question Answer Method
2. Week	Make a banquet contract Make a sample presentation (Demo)	Visual and Audio Lecture. Question Answer Method
3. Week	To make the salary payment plan to make the salary settlement plan	Visual and Audio Lecture. Question Answer Method
4. Week	To organize personnel according to banquet Provide equipment, tools and supplies to be used	Visual and Audio Lecture. Question Answer Method
5. Week	Food service to make beverage service Catering work plan to make / control	Visual and Audio Lecture. Question Answer Method
6. Week	Equipment, tools and products to be used in catering To provide catering staff	Visual and Audio Lecture. Question Answer Method
7. Week	Equipment, tools and products to be used in catering To provide catering staff	Visual and Audio Lecture. Question Answer Method
8. Week	Midterm
9. Week	Managing Catering Operation Clearing / Providing Storage	Visual and Audio Lecture. Question Answer Method
10. Week	To organize equipment used in Catering, Vehicle and Technical equipment Organize presentation and animation services	Visual and Audio Lecture. Question Answer Method
11. Week	Organizing decoration processes Organizing logistics services	Visual and Audio Lecture. Question Answer Method
12. Week	To make a payment plan To make a beverage service	Visual and Audio Lecture. Question Answer Method
13. Week	Organize the appropriate music group Evaluate / assist the demands	Visual and Audio Lecture. Question Answer Method
14. Week	Food service to make beverage service	Visual and Audio Lecture. Question Answer Method
15. Week	Final
16. Week	Final
17. Week

Assessments
Evaluation tools	Quantity	Weight(%)
Midterm(s)	1	30
Homework / Term Projects / Presentations	1	20
Final Exam	1	50

Program Outcomes PO-1 Communicating with the Guest PO-2 Making Accommodation Services in Professional Foreign Language and Providing Information to Guests. PO-3 Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management PO-4 Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy PO-5 Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations PO-6 Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry PO-7 Preparing the floor for floor services, floor control, cleaning services in housekeeping PO-8 Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions PO-9 Understanding Marketing in Tourism PO-10 Applying Quality Management Systems, Developing Yourself Using IT Facilities PO-11 First aid to the patient / injured in emergencies

Learning Outcomes LO-1 Outside catering organization LO-2 Organizing outside catering support services LO-3 Making a banquet agreement LO-4 Preparing before the banquet LO-5 Making a banquet service

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11
LO 1
LO 2
LO 3
LO 4
LO 5