| Course Name | Food and Beverage Service |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 226 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the students’ knowledge and skills about serving products produced in commercial and professional kitchens within the framework of service rules. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course includes introduction to food and beverage service, service equipment, preparation for food and beverage services, order taking procedures; French, British, American and Russian service styles, after-service operations; soup, gueridon, buffet and cafeteria services. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to course | |
| 2 | Service and history of service, Professional service | H. L. Kotschevar, V. Luciani, “chap.1-2 The Professional Server” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 1-34 |
| 3 | Exceeding People’s Needs | H. L. Kotschevar, V. Luciani, “chap.3 Exceeding People’s Needs” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 36-43 |
| 4 | Mise en Place | H. L. Kotschevar, V. Luciani, “chap.4 Service Mise en Place” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 46-68 |
| 5 | Service in Various Industry Segments | H. L. Kotschevar, V. Luciani, “chap.5, Service in Various Industry Segments” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 70-87 |
| 6 | Service Areas and Equipment | H. L. Kotschevar, V. Luciani, “chap.6, Service areas and Equipment” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 92-107 |
| 7 | Classic Service Styles | H. L. Kotschevar, V. Luciani, “chap.7 Classic Service Style” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 110-123 |
| 8 | Serving The Meal | H. L. Kotschevar, V. Luciani, “chap.8 Serving the Meal” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 126-148. |
| 9 | Midterm Exam | |
| 10 | Bar and Beverage Service | H. L. Kotschevar, V. Luciani, “chap.9 Bar and Beverage Service” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 152-185 |
| 11 | Management’s Role in Service - Quiz | H. L. Kotschevar, V. Luciani, “chap.10 , Management’s Role in Service” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 188-207 |
| 12 | Table Etiquette | H. L. Kotschevar, V. Luciani, “chap.11 , Table Etiquette” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 212-227. |
| 13 | Project Presentations | |
| 14 | Technical Visit | |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Kotschevar, H. Lendal, Luciani, V. Presenting Service, The Ultimate Guide for the Food Service Professional (2007), John Wiley & Sons, Inc., ISBN-13 978-0-471-47578-1 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 25 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 8 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 12 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 14 | |
| Total | 120 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
