This course aims to teach students how to provide a service related to service in food and beverage establishments in both technical, practical and social terms.
Course Content
This course contains; Course Goals and getting to know the sector,Introduction to food and beverage services,Food and beverage workers, their duties and qualifications / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation and table setting in food and beverage businesses,International service standards ,Beverage service, historical development and concepts,Protocol service rules,Gastrodiplomasi ,Service techniques that leads to sales
,History of menus and types ,The subtleties of providing an excellent service I,The subtleties of providing an excellent service II,The subtleties of providing an excellent service III.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Identifies the equipment used in food and beverage establishments.
1, 16, 19, 9
A, C
Understands the rules of table setting and service in food and beverage establishments.
1, 16
A, C
Gains knowledge and skills in food and beverage services.
1, 10, 16, 9
A, C
Analyze the subtleties of providing excellent service in food and beverage services.
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Goals and getting to know the sector
2
Introduction to food and beverage services
3
Food and beverage workers, their duties and qualifications / Different ranking systems
4
Equipment used in food and beverage businesses
5
Preliminary preparation and table setting in food and beverage businesses
6
International service standards
7
Beverage service, historical development and concepts
8
Protocol service rules
9
Gastrodiplomasi
10
Service techniques that leads to sales
11
History of menus and types
12
The subtleties of providing an excellent service I
13
The subtleties of providing an excellent service II
14
The subtleties of providing an excellent service III
Resources
To be distributed by the lecturer
T.R. Ministry of Culture and Tourism, General Directorate of Research and Education, Food and Beverage Service
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.
X
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
8
Considers cooking as a chemical reaction.
9
X
10
X
11
12
X
13
X
14
X
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
40
Rate of Final Exam to Success
60
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
42
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(42/30)
1
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
3+0
3
5
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. Emine OLUM
Name of Lecturer(s)
Lect. Banu ÖZDEN, Assist.Prof. Emine OLUM
Assistant(s)
Aim
This course aims to teach students how to provide a service related to service in food and beverage establishments in both technical, practical and social terms.
Course Content
This course contains; Course Goals and getting to know the sector,Introduction to food and beverage services,Food and beverage workers, their duties and qualifications / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation and table setting in food and beverage businesses,International service standards ,Beverage service, historical development and concepts,Protocol service rules,Gastrodiplomasi ,Service techniques that leads to sales
,History of menus and types ,The subtleties of providing an excellent service I,The subtleties of providing an excellent service II,The subtleties of providing an excellent service III.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Identifies the equipment used in food and beverage establishments.
1, 16, 19, 9
A, C
Understands the rules of table setting and service in food and beverage establishments.
1, 16
A, C
Gains knowledge and skills in food and beverage services.
1, 10, 16, 9
A, C
Analyze the subtleties of providing excellent service in food and beverage services.
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Course Goals and getting to know the sector
2
Introduction to food and beverage services
3
Food and beverage workers, their duties and qualifications / Different ranking systems
4
Equipment used in food and beverage businesses
5
Preliminary preparation and table setting in food and beverage businesses
6
International service standards
7
Beverage service, historical development and concepts
8
Protocol service rules
9
Gastrodiplomasi
10
Service techniques that leads to sales
11
History of menus and types
12
The subtleties of providing an excellent service I
13
The subtleties of providing an excellent service II
14
The subtleties of providing an excellent service III
Resources
To be distributed by the lecturer
T.R. Ministry of Culture and Tourism, General Directorate of Research and Education, Food and Beverage Service
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.
X
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.
