The aim of the lesson is to explain the catering materials and forms in a way that aims to ensure passenger satisfaction throughout the flight.
Course Content
This course contains; Introduction, history and importance of the Catering ,Introduction and maintenance of catering materials ,Characteristics of aircraft catering;
Catering service according to flight classes.
Catering by type of flight. ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food.,Presentation and use of stationery, cleaning and hygiene materials.,Presentation of Economy and Business Class catering supplies,Special food types, presentation and service.,Mid-Term,Beverage service and rules.,Beverage service rules and practice,Catering practice lecture,World cuisines,Homework Presentation,General Review lesson.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1) Learns the historical development of in-flight catering service.
2) Knows the place and importance of catering in air transportation.
3) Learns the rules of protecting and using catering materials.
4) Recognizes the types of services and meals given according to the passenger characteristics.
5) Learns domestic and international services.
Introduction, history and importance of the Catering
2
Introduction and maintenance of catering materials
3
Characteristics of aircraft catering;
Catering service according to flight classes.
Catering by type of flight.
4
Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food.
5
Presentation and use of stationery, cleaning and hygiene materials.
6
Presentation of Economy and Business Class catering supplies
7
Special food types, presentation and service.
8
Mid-Term
9
Beverage service and rules.
10
Beverage service rules and practice
11
Catering practice lecture
12
World cuisines
13
Homework Presentation
14
General Review lesson
Resources
Service training document and lecture notes
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Teamwork
2
Ability to identify and solve problems in professional practice
3
Professional ethics and responsibility awareness
4
Ability to use theoretical knowledge in practice
5
The ability to grasp, adopt and apply social, cultural and social responsibilities
6
The ability to manage a process to meet requirements
7
Awareness of the necessity of lifelong learning and the ability to accomplish it
8
Ability to have knowledge about sectoral problems
9
Ability to understand and apply professional legal regulations
10
The ability to communicate in a foreign language
11
Ability to use information and communication technology tools and other professional tools and techniques
12
Ability to plan and implement professional processes
13
The ability to communicate effectively
14
Professional self-confidence skills
15
Communicates effectively verbally and in writing with people from inside and outside the organization from different cultures.
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
0
0
0
Course Hours
0
0
0
Guided Problem Solving
0
0
0
Guided Problem Solving
0
0
0
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
0
0
0
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
0
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30)
0
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
CATERING and SERVICE TECHNIQUES
-
Fall Semester
2+1
2,5
4
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Short Cycle (Associate's Degree)
Course Type
Required
Course Coordinator
Lect. Çağlayan KAVGAOĞLU
Name of Lecturer(s)
Lect. Meliha APAYDIN
Assistant(s)
Aim
The aim of the lesson is to explain the catering materials and forms in a way that aims to ensure passenger satisfaction throughout the flight.
Course Content
This course contains; Introduction, history and importance of the Catering ,Introduction and maintenance of catering materials ,Characteristics of aircraft catering;
Catering service according to flight classes.
Catering by type of flight. ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food.,Presentation and use of stationery, cleaning and hygiene materials.,Presentation of Economy and Business Class catering supplies,Special food types, presentation and service.,Mid-Term,Beverage service and rules.,Beverage service rules and practice,Catering practice lecture,World cuisines,Homework Presentation,General Review lesson.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1) Learns the historical development of in-flight catering service.
2) Knows the place and importance of catering in air transportation.
3) Learns the rules of protecting and using catering materials.
4) Recognizes the types of services and meals given according to the passenger characteristics.
5) Learns domestic and international services.
