This course aims to teach students how to provide a service in food and beverage businesses, both technically, practically and socially. Course Objectives: Introduction to food and beverage services, employees in food and beverage services, duties and qualifications, different ranking systems, equipment used in food and beverage businesses, preliminary preparation and cover in food and beverage businesses, cover types, opening cover, international presentation styles. service types, basic service information. and features, taking reservations, greeting guests, taking orders, guest relations and dealing with complaints.
Course Content
This course contains; Definition of Service, Importance of Food and Beverage Service,Types of Food and Beverage Businesses
Service Types,Service Personnel,Final Works Before Service,General Service Rules,Service Steps,Vehicles Used in the Service Department,Security in Service Area and Food Safety of World Health Organization,Guest Relations and Complaint Handling,Service Technologies
,Bar Types, Bar Staff, Tools and Equipment Used in Bars,General Drinks and Wine Information,Napkin Folding,APPLICATION.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Describes the equipment used in food and beverage enterprises.
1, 16, 19, 9
A, C
Understands the rules of table preparation and service in food and beverage enterprises.
1, 16
A, C
Recognize knowledge and skills in food and beverage services.
1, 10, 16, 9
A, C
Analyze the details of providing excellent service in food and beverage services.
1, 16, 19
A, C
Learn the methods of service while explaining the importance of service in the field of gastronomy.
1, 9
C
Understands the job descriptions of service staff, job requirements and general characteristics of the personnel working in the service department.
1, 12, 19, 9
A, C
Evaluate the differences between "à la carte" and "Table Dec" service and learn the basic rules of preparing "Mise en Place" for all meals
1, 9
A, C
Understands the rules for dealing with a customer who has a complaint about food or service.
1, 9
A, C
Learn about alcohol practices and general knowledge about bar management
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Definition of Service, Importance of Food and Beverage Service
2
Types of Food and Beverage Businesses
Service Types
3
Service Personnel
4
Final Works Before Service
5
General Service Rules
6
Service Steps
7
Vehicles Used in the Service Department
8
Security in Service Area and Food Safety of World Health Organization
9
Guest Relations and Complaint Handling
10
Service Technologies
11
Bar Types, Bar Staff, Tools and Equipment Used in Bars
12
General Drinks and Wine Information
13
Napkin Folding
14
APPLICATION
Resources
To be distributed by the lecturer
Assist. Prof. Dr. Yaşar Yılmaz. Service Technique and Management in Accommodation and Hospitality Enterprises, 2008. ISBN 975-8326-99-0.
Dahmer, Sondra j. Restaurant Service Basics, 2009. John Wiley & Sons, Inc.
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
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
1
14
Resolution of Homework Problems and Submission as a Report
3
5
15
Term Project
0
0
0
Presentation of Project / Seminar
5
3
15
Quiz
0
0
0
Midterm Exam
7
3
21
General Exam
7
3
21
Performance Task, Maintenance Plan
3
5
15
Total Workload(Hour)
143
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(143/30)
5
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
Assistant(s)
Aim
This course aims to teach students how to provide a service in food and beverage businesses, both technically, practically and socially. Course Objectives: Introduction to food and beverage services, employees in food and beverage services, duties and qualifications, different ranking systems, equipment used in food and beverage businesses, preliminary preparation and cover in food and beverage businesses, cover types, opening cover, international presentation styles. service types, basic service information. and features, taking reservations, greeting guests, taking orders, guest relations and dealing with complaints.
Course Content
This course contains; Definition of Service, Importance of Food and Beverage Service,Types of Food and Beverage Businesses
Service Types,Service Personnel,Final Works Before Service,General Service Rules,Service Steps,Vehicles Used in the Service Department,Security in Service Area and Food Safety of World Health Organization,Guest Relations and Complaint Handling,Service Technologies
,Bar Types, Bar Staff, Tools and Equipment Used in Bars,General Drinks and Wine Information,Napkin Folding,APPLICATION.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Describes the equipment used in food and beverage enterprises.
1, 16, 19, 9
A, C
Understands the rules of table preparation and service in food and beverage enterprises.
1, 16
A, C
Recognize knowledge and skills in food and beverage services.
1, 10, 16, 9
A, C
Analyze the details of providing excellent service in food and beverage services.
1, 16, 19
A, C
Learn the methods of service while explaining the importance of service in the field of gastronomy.
1, 9
C
Understands the job descriptions of service staff, job requirements and general characteristics of the personnel working in the service department.
1, 12, 19, 9
A, C
Evaluate the differences between "à la carte" and "Table Dec" service and learn the basic rules of preparing "Mise en Place" for all meals
1, 9
A, C
Understands the rules for dealing with a customer who has a complaint about food or service.
1, 9
A, C
Learn about alcohol practices and general knowledge about bar management
A: Traditional Written Exam, C: Multiple-Choice Exam
Course Outline
Order
Subjects
Preliminary Work
1
Definition of Service, Importance of Food and Beverage Service
2
Types of Food and Beverage Businesses
Service Types
3
Service Personnel
4
Final Works Before Service
5
General Service Rules
6
Service Steps
7
Vehicles Used in the Service Department
8
Security in Service Area and Food Safety of World Health Organization
9
Guest Relations and Complaint Handling
10
Service Technologies
11
Bar Types, Bar Staff, Tools and Equipment Used in Bars
12
General Drinks and Wine Information
13
Napkin Folding
14
APPLICATION
Resources
To be distributed by the lecturer
Assist. Prof. Dr. Yaşar Yılmaz. Service Technique and Management in Accommodation and Hospitality Enterprises, 2008. ISBN 975-8326-99-0.
Dahmer, Sondra j. Restaurant Service Basics, 2009. John Wiley & Sons, Inc.
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.
