| Weeks | Topics |
| 1 |
Dimension and types of banquet and protocol services.
|
| 2 |
Banquet and protocol services establishments.
|
| 3 |
Physical and technical characteristics of the banquet and protocol service saloons.
|
| 4 |
Tools and technical features used in banquet and protocol services.
|
| 5 |
The choice of equipment according to the banquet organization and the layout of the hall.
|
| 6 |
Human resources management of banquets and protocol services.
|
| 7 |
Menu planning according to event types.
|
| 8 |
Cost control and pricing for banquet and protocol services.
|
| 9 |
Midterm exam.
|
| 10 |
Coordination with internal and external stakeholders for the preparation and presentation of banquet and protocol services.
|
| 11 |
Management of banqueting organizations. Banquet, cocktail etc.
|
| 12 |
Management of meeting, congress, exhibition, fashion show etc. organizations.
|
| 13 |
Unusual situations in banquets and protocol services. Case studies.
|
| 14 |
Evaluation of banquet and protocol services.
|