| Course Name | Food and Beverage Service |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 432 | Fall/Spring | 3 | 0 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | With the course of food and beverage service, it’s aimed to develop knowledge and skills of service of products in the framework of service rules which are produced in the culinary arts and management department |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | 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. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Overview of Service | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.1 A historical overview of service, (John Wiley & Sons, Inc, 2007), 1-17. |
| 2 | Professional Server | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.2 The Professional Server, (John Wiley & Sons, Inc, 2007), 20-34. |
| 3 | Exceeding People’s Needs | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.3 Exceedig People’s Needs, (John Wiley & Sons, Inc, 2007), 36-43. |
| 4 | Service Mise en Place | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.4 Service Mise en Place, (John Wiley & Sons, Inc, 2007), 46-68. |
| 5 | Service in Various Industry Segments | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.5, Service in Various Industry Segments, (John Wiley & Sons, Inc, 2007), 70-87. |
| 6 | Service Areas and Equipment | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.6,Service areas and Equipment , (John Wiley & Sons, Inc, 2007), 92-107. |
| 7 | Classic Service Styles | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.7 Classic Service Style, (John Wiley & Sons, Inc, 2007), 110-123. |
| 8 | Classic Service Styles | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.7 Classic Service Style, (John Wiley & Sons, Inc, 2007), 110-123. |
| 9 | Serving The Meal | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.8 Serving the Meal, (John Wiley & Sons, Inc, 2007), 126-148 |
| 10 | Bar and Beverage Service | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.9 Bar and Beverage Service, (John Wiley & Sons, Inc, 2007), 152-185. |
| 11 | Bar and Beverage Service | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.9 Bar and Beverage Service, (John Wiley & Sons, Inc, 2007), 152-185. |
| 12 | Management’s Role in Service | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.10 , Management’s Role in Service (John Wiley & Sons, Inc, 2007), 188-207 |
| 13 | Management’s Role in Service | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.10 , Management’s Role in Service (John Wiley & Sons, Inc, 2007), 188-207. |
| 14 | Table Etiquette | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.11 , Table Etiquette (John Wiley & Sons, Inc, 2007), 212-227. |
| 15 | Overview of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional (2007), John Wiley & Sons, Inc., ISBN-13 978-0-471-47578-1. |
| Suggested Readings/Materials | Related Articles in internet |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 50 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 50 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 50 |
| 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 | 12 | 3 | 36 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 5 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 20 | |
| Final Exams | 1 | 30 | |
| Total | 139 |
| # | 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 | |||||
| 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 | X | ||||
| 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 | X | ||||
| 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 | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 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 | X | ||||
| 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) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
