COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Catering and Services
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
HYHY 220
Fall/Spring
2
0
2
4
Prerequisites
None
Course Language
Turkish
Course Type
Elective
Course Level
Short Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives It is a set of services being offered to passengers during the flight. Catering tray serviced to passengers go through many stages. These are stages of “Catering System” which is operating between airlines, catering firms and their suppliers. Course also includes lounge service in the airports.
Learning Outcomes The students who succeeded in this course;
  • Will be able to have basic knowledge of catering.
  • Will be able to have basic knowledge of service.
  • Will be able to have basic knowledge of catering and services.
  • Will be able to have basic knowledge of airport lounge service.
  • Will be able to have basic knowledge of catering and services in the plane.
Course Description In this course, history of service and catering, service personnel, their qualifications and their personality characteristics, professional qualifications of the service staff are explained.
Related Sustainable Development Goals

 



Course Category

 Core Courses
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to catering and services Ziyafet ve İkram Yönetimi Nilgün Sevinç
2 Catering Ziyafet ve İkram Yönetimi Nilgün Sevinç
3 Service and service techniques Ziyafet ve İkram Yönetimi Nilgün Sevinç
4 International service terms Ziyafet ve İkram Yönetimi Nilgün Sevinç
5 Airports Passenger and Catering Service Ziyafet ve İkram Yönetimi Nilgün Sevinç
6 Flight Catering Ziyafet ve İkram Yönetimi Nilgün Sevinç
7 Midterm Exam Ziyafet ve İkram Yönetimi Nilgün Sevinç
8 Plane service techniques Ziyafet ve İkram Yönetimi Nilgün Sevinç
9 Plane service techniques Ziyafet ve İkram Yönetimi Nilgün Sevinç
10 Plane service techniques Ziyafet ve İkram Yönetimi Nilgün Sevinç
11 Plane service techniques Ziyafet ve İkram Yönetimi Nilgün Sevinç
12 Airport lounge service Ziyafet ve İkram Yönetimi Nilgün Sevinç
13 Airport lounge service Ziyafet ve İkram Yönetimi Nilgün Sevinç
14 Review of the semester Ziyafet ve İkram Yönetimi Nilgün Sevinç
15 Review of the semester Ziyafet ve İkram Yönetimi Nilgün Sevinç
16 Final Exam Ziyafet ve İkram Yönetimi Nilgün Sevinç
Course Notes/Textbooks Ziyafet ve İkram Yönetimi Nilgün Sevinç
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
16
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
10
Presentation / Jury
1
10
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
4
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
2
32
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
2
32
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
10
Presentation / Jury
1
10
Project
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
1
15
    Total
109

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To have knowledge of the management system and operation principle of the airlines.
2

To have knowledge of basic aviation terminology, theory of flight / aerodynamics and meteorology.
3

To have knowledge of member of the cabin crew duties / responsibilities, aviation standard operating rules and safety / security concepts.
4

To perform proper and effective action for the first aid in aviation.
5

To interfere all emergency cases that may occur in relation to transport and flight operations and the crowd control and management methods.
6

To take responsibility as individuals and team members, open to criticism and work efficiently.
7

To have information about diction and techniques announcement.
8

To understand human factors in aviation, the environment, society, the effects of health conditions and the importance of the limits of human performance.
9

To have knowledge of world geography and cultures.
10

To realize the presentation within the framework of etiquette, the importance of the overall appearance, personal care and courtesy.
11

To use a foreign language to track information related to the cabin services in the area of civil aviation.

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest