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