1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
  3. FOOD AND BEVERAGES MANAGEMENT DEPARTMENT
  4. 603 Food and Beverages Management
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 417BANQUET AND PROTOCOL ORGANIZATION3 + 07th Semester2

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective banquet and the protocol execution and planning to teach organizations.
Course Content organizations, banquet and protocol specifications, implementation, and planning.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1learns the purpose of banquet organizations.
2learn menu planning, and service organizations in the protocol, and banquet.
3learn to plan and carry out the organization of banquets and protocol.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00155555555551115555
LO 00255555555551115555
LO 00355555555551115555
Sub Total1515151515151515151533315151515
Contribution55555555551115555

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms144
Final examination166
Total Work Load

ECTS Credit of the Course





52

2
COURSE DETAILS
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L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes