Banquet Management
| Structure Type: | Study unit |
|---|---|
| Code: | RHS2104 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-MR 2011V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 2 (2012-2013) |
| Credits: | 3 cr |
| Responsible Teacher: | Vaahtoniemi, Saila |
| Language of Instruction: | Finnish |
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).