This course aims to teach students how to provide service in technical and practical and social terms related to service in food and beverage businesses.
Course Content
This course contains; Course Goals and knowing the industry,Introduction to food and beverage services,Employees in food and beverage services, their duties and qualities / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation / cover opening in food and beverage companies,Beverage service, historical development and concepts,Classical and different service practices / Knowledge and skills in food and beverage services,Midterm Exam,Protocol service rules,The subtleties of providing an excellent service,The subtleties of providing an excellent service,The subtleties of providing an excellent service,The subtleties of providing an excellent service,Preparation for final exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The subtleties of providing excellent service in food and beverage services
9
A
Duties of staff working in food and beverage businesses.
9
A
Preliminary preparation, opening a cover in food and beverage business
9
A
Equipment used in food and beverage businesses.
9
A
To gain knowledge and skills in food and beverage services.
9
A
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Goals and knowing the industry
2
Introduction to food and beverage services
3
Employees in food and beverage services, their duties and qualities / Different ranking systems
4
Equipment used in food and beverage businesses
5
Preliminary preparation / cover opening in food and beverage companies
6
Beverage service, historical development and concepts
7
Classical and different service practices / Knowledge and skills in food and beverage services
8
Midterm Exam
9
Protocol service rules
10
The subtleties of providing an excellent service
11
The subtleties of providing an excellent service
12
The subtleties of providing an excellent service
13
The subtleties of providing an excellent service
14
Preparation for final exam
Resources
To be distributed by the lecturer
KÜLTÜR VE TURİZM BAKANLIöI Araştırma ve Eğitim Genel Müdürlüğü YİYECEK VE İÇECEK SERVİSİ ANKARA – KASIM 2009
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
X
6
X
7
X
8
Considers cooking as a chemical reaction.
9
X
10
X
11
X
12
X
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
60
Rate of Final Exam to Success
40
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
2
28
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
2
4
8
Term Project
3
6
18
Presentation of Project / Seminar
0
0
0
Quiz
1
3
3
Midterm Exam
2
5
10
General Exam
2
4
8
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
75
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(75/30)
3
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
FOOD and BEVERAGE SERVICE
-
Fall Semester
2+0
2
3
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
First Cycle (Bachelor's Degree)
Course Type
Required
Course Coordinator
Assist.Prof. Yazgı AKSOY
Name of Lecturer(s)
Lect. Banu ÖZDEN
Assistant(s)
Aim
This course aims to teach students how to provide service in technical and practical and social terms related to service in food and beverage businesses.
Course Content
This course contains; Course Goals and knowing the industry,Introduction to food and beverage services,Employees in food and beverage services, their duties and qualities / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation / cover opening in food and beverage companies,Beverage service, historical development and concepts,Classical and different service practices / Knowledge and skills in food and beverage services,Midterm Exam,Protocol service rules,The subtleties of providing an excellent service,The subtleties of providing an excellent service,The subtleties of providing an excellent service,The subtleties of providing an excellent service,Preparation for final exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
The subtleties of providing excellent service in food and beverage services
9
A
Duties of staff working in food and beverage businesses.
9
A
Preliminary preparation, opening a cover in food and beverage business
9
A
Equipment used in food and beverage businesses.
9
A
To gain knowledge and skills in food and beverage services.
9
A
Teaching Methods:
9: Lecture Method
Assessment Methods:
A: Traditional Written Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Goals and knowing the industry
2
Introduction to food and beverage services
3
Employees in food and beverage services, their duties and qualities / Different ranking systems
4
Equipment used in food and beverage businesses
5
Preliminary preparation / cover opening in food and beverage companies
6
Beverage service, historical development and concepts
7
Classical and different service practices / Knowledge and skills in food and beverage services
8
Midterm Exam
9
Protocol service rules
10
The subtleties of providing an excellent service
11
The subtleties of providing an excellent service
12
The subtleties of providing an excellent service
13
The subtleties of providing an excellent service
14
Preparation for final exam
Resources
To be distributed by the lecturer
KÜLTÜR VE TURİZM BAKANLIöI Araştırma ve Eğitim Genel Müdürlüğü YİYECEK VE İÇECEK SERVİSİ ANKARA – KASIM 2009
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Recognizes educational resources and application equipments in the field of gastronomy.
X
2
Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
X
3
Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4
Develops creative menus using new technologies and production methods
X
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
