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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2008 - BANQUET AND ORGANIZATION MANAGEMENT
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
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Practical
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Course Objective
Basic knowledge and skills related to banquet organization and management
Brief Content of the Course
It includes topics such as planning and management of various organizations, meetings and banquets, types of banquets, banquet organization, sustainable approaches in banquet organization and process management.
Prerequisites
Course Objectives
Course Objectives
1
Preparation and presentation of menu applications for banquet organizations
2
Cakes, meals, etc. for special events. preparing and serving treats
3
Having information about banquets and their types
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Course Category
Course Category
Percentage
Basic Vocational Courses
Expertise /Field Courses
Communication and Management Skills Courses