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Banquet Management

Structure Type: Study unit
Code: RHS2104
Type: Optional obligatory / Professional Studies
Curriculum: R-MR 2009
Level: Bachelor of Hospitality Management
Year of Study: 2 (2010-2011)
Credits: 3 cr
Responsible Teacher: Vaahtoniemi, Saila
Language of Instruction: Finnish

Courses During the Academic Year 2010-2011

Impl.Study TimeTeacher(s)LanguageEnrolment
82010-08-30 – 2010-10-22Saila VaahtoniemiFinnish2010-08-20 – 2010-09-05

Learning Outcomes

The student can plan and carry out various types of occasions in a restaurant or other premises. He/she can plan and carry out negotiations with customers, deal with purchases, supervise occasions and manage profitable pricing.

Student's Workload

Sheduled studies 13h, practices 26h, autonomous studies 19 and axaminations 19h +4h

Prerequisites / Recommended Optional Courses

Restaurant Service

Contents

Banquet management; planning different occasions in different premises. Pricing the occasions in a profitable way.

Recommended or Required Reading and Other Learning Resources/Tools

Strianese, A.1997. Dining room and banquet management. Delmer Publishers.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Lectures, supervised studies and exercises. (Project when possible).

Assessment Criteria

Excellent 5

The student can plan an event and negotiate with the customer taking in consideration the special wishes of him/her. She can carry out and lead different events and calculate profitability of an event. the student is flexible and creative in different situations.

Good 3

The student can plan an event and negotiate with the customer taking in consideration special wishes of the customer. She can carry out and lead diffrent events in the restaurant or other premises.

Satisfactory 1

The student can carry out and lead an event according to the banquet sheet

Assessment Methods

Attendance at lectures and supervised exercises. Examination and a portfolio. Numeric scale (0-5).


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