COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Food and Beverage Services
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
MTOI 240
Fall/Spring
1
2
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 The aim of this course, applying the methods of international service, breakfast service, to make dressing room to prepare food groups, service to have competence to provide care and protocol guests.
Learning Outcomes The students who succeeded in this course;
  • will be able to compare the application of international service,
  • will be able to make food service,
  • will be able to prepare beverages to the service,
  • will be able to serve beverages,
  • will be able to serve different food groups,
  • will be able to host and service protocol guests.
Course Description International service methods to determine/apply, to be applied service\\nmethods in restaurant to determine/implement, service to have competence to provide care and protocol guests.
Related Sustainable Development Goals

 



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 Required Materials
1 International titles and duties of service staff, Equipments used during serving, Application of napkin folding and spreading table sheet. Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 1-2.
2 Required qualifications of service staff, Hygen and sanitation of serving. Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 3.
3 Hall preparation for serving, Variations of international service plate, Pre-serving meeting and briefing about the menu Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 4-5.
4 Knowledge of internaional breakfast types, Preparation of breakfast service plate, Preparation of breakfast buffet, Application and learning breakfast serving methods Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6.
5 Determination and application of drink serving methods, Determination and application of banquet serving type Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 7.
6 Greeting guests, Taking order, Serving and monitoring cold starters, Serving and monitoring hot starters Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 8.
7 Midterm exam
8 Serving the main course, Taking empty plates Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5.
9 Preparation of sauce materials, Preparation of sauces by different characteristics, Serving and monitoring sauce Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6.
10 Serving and monitoring salads, Serving and monitoring cold appetizers Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6.
11 Serving and monitoring desserts and fruits, Serving coffee, Taking empty plates/cups Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5.
12 Ensuring guest satisfaction, Knowledge and application of communication rules with potential guests Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 8.
13 Knowledge and application of room service rules Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5.
14 Application of international alcoholic beverage service methods, Application of international hot/cold non-alcoholic beverage service methods Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 7.
15 General review of the semester
16 Final exam
Course Notes/Textbooks
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
1
15
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
5
Presentation / Jury
1
15
Project
Seminar / Workshop
Oral Exam
Midterm
1
20
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
5
65
Weighting of End-of-Semester Activities on the Final Grade
1
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
1
16
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
2
Study Hours Out of Class
14
2
28
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
1
5
Presentation / Jury
1
5
Project
Seminar / Workshop
Oral Exam
Midterms
1
5
Final Exams
1
10
    Total
101

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 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

 X
2

To be able to use the knowledge gained in the field of tourism in the field of application.

 X
3

To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field.

 X
4

To be able to develop sales marketing strategies of enterprises in tourism sector.

 X
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.

 X
8

To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures.

 X
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