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;
|
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 | |
| Core Courses | |
Major Area Courses | ||
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
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 |
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 |
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 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | |||||
2 | To be able to use the knowledge gained in the field of tourism in the field of application. | |||||
3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | |||||
4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | |||||
5 | To be able to interpret the relationship between the economy of the country and tourism economy. | |||||
6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | |||||
7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | |||||
8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | |||||
9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | |||||
10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | |||||
11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | |||||
12 | To be able to plan and organize meetings, congresses, conferences and fairs. | |||||
13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest