COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Food and Beverage Service
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 432
Fall/Spring
0
0
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives At the conclusion of the course students will have knowledge about; preparation for service, equipment used in service, how to take orders, service styles and procedures, soup, gueridon, bufet and cafeteria services, beverage service and end of service procedures, and students will have the opportunity of service practices.
Learning Outcomes The students who succeeded in this course;
  • to learn service techniques in general,
  • to learn set up procedures for table settings,
  • to understand how to take orders from customers,
  • to understand common service types,
  • to learn how to finalize service with satisfaction of guest,
  • to learn service of soup, gueridon, buffet and cafeteria,
  • to learn beverage services,
  • to realize service styles with practices.
Course Content The course involves subjects of introduction of F&B service, service equipments knowledge, preparations for food and beverage service, order taking procedures, common service styles as French, English, American and Russian, end of service procedures, soup, gueridon, buffet and cafeteria services, beverage service and related procedures and finally student practices for service styles.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to Food and Beverage Service Prereading
2 Service Equipments in Food and Beverage Prereading
3 Preparations for food and beverage service Prereading
4 Taking Orders Prereading
5 Service Styles (French) Prereading
6 Service Styles (English) Prereading
7 Service Styles (American) Prereading
8 Service Styles (Russian) Prereading
9 End of Service Procedures Prereading
10 Soup, Gueridon, Buffet and Cafeteria services Prereading
11 Other service procedures Prereading
12 Beverage service Prereading
13 End of service procedures Prereading
14 Food service practices Prereading
15 Review of the Semester
16 Final Exam
Course Textbooks Introduction to Food an Beverage Service, Graham Brown, Karon Hepner, Pearson Education, England, 1994.
References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
50
Contribution of Final Work to Final Grade
50
Total

ECTS / WORKLOAD TABLE

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
12
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
5
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
    Total
139

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

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

 

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