NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / TOURISM AND HOTEL MANAGEMENT / NTO2020 - MANAGEMENT OF BANQUET SERVICES
 
Learning Outcomes Of the Course 
1Define the feast and explain its importance.
2Makes preparations before the banquet.
3Prepares a banquet plan in accordance with the preliminary preparations for the banquet.
4Knows and implements the service procedures to be applied during the banquet.
5Prepares banquet menus specified in banquet contracts.
6Knows how to use local resources efficiently in the food and beverage sector for sustainable production and consumption.