Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD and BEVERAGE SERVICE | GMS2112548 | Fall Semester | 3+0 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim |
This course aims to teach students how to provide a service related to service in food and beverage establishments in both technical, practical and social terms. |
Course Content | This course contains; Course Goals and getting to know the sector,Introduction to food and beverage services,Food and beverage workers, their duties and qualifications / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation and table setting in food and beverage businesses,International service standards ,Beverage service, historical development and concepts,Protocol service rules,Gastrodiplomasi ,Service techniques that leads to sales
,History of menus and types ,The subtleties of providing an excellent service I,The subtleties of providing an excellent service II,The subtleties of providing an excellent service III. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Identifies the equipment used in food and beverage establishments. | 1, 16, 19, 9 | A, C |
Understands the rules of table setting and service in food and beverage establishments. | 1, 16 | A, C |
Gains knowledge and skills in food and beverage services. | 1, 10, 16, 9 | A, C |
Analyze the subtleties of providing excellent service in food and beverage services. | 1, 16, 19 | A, C |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Course Goals and getting to know the sector | |
2 | Introduction to food and beverage services | |
3 | Food and beverage workers, their duties and qualifications / Different ranking systems | |
4 | Equipment used in food and beverage businesses | |
5 | Preliminary preparation and table setting in food and beverage businesses | |
6 | International service standards | |
7 | Beverage service, historical development and concepts | |
8 | Protocol service rules | |
9 | Gastrodiplomasi | |
10 | Service techniques that leads to sales
| |
11 | History of menus and types | |
12 | The subtleties of providing an excellent service I | |
13 | The subtleties of providing an excellent service II | |
14 | The subtleties of providing an excellent service III | |
Resources |
To be distributed by the lecturer |
T.R. Ministry of Culture and Tourism, General Directorate of Research and Education, Food and Beverage Service |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | X | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | | X | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | X | |
10 | | X | | | | |
11 | | | | | | |
12 | | | X | | | |
13 | | | | | | X |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 3 | 42 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 0 | 0 | 0 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 0 | 0 | 0 |
General Exam | 0 | 0 | 0 |
Performance Task, Maintenance Plan | 0 | 0 | 0 |
Total Workload(Hour) | 42 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(42/30) | 1 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
FOOD and BEVERAGE SERVICE | GMS2112548 | Fall Semester | 3+0 | 3 | 5 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Banu ÖZDEN |
Assistant(s) | |
Aim |
This course aims to teach students how to provide a service related to service in food and beverage establishments in both technical, practical and social terms. |
Course Content | This course contains; Course Goals and getting to know the sector,Introduction to food and beverage services,Food and beverage workers, their duties and qualifications / Different ranking systems,Equipment used in food and beverage businesses,Preliminary preparation and table setting in food and beverage businesses,International service standards ,Beverage service, historical development and concepts,Protocol service rules,Gastrodiplomasi ,Service techniques that leads to sales
,History of menus and types ,The subtleties of providing an excellent service I,The subtleties of providing an excellent service II,The subtleties of providing an excellent service III. |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Identifies the equipment used in food and beverage establishments. | 1, 16, 19, 9 | A, C |
Understands the rules of table setting and service in food and beverage establishments. | 1, 16 | A, C |
Gains knowledge and skills in food and beverage services. | 1, 10, 16, 9 | A, C |
Analyze the subtleties of providing excellent service in food and beverage services. | 1, 16, 19 | A, C |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique, 9: Lecture Method |
Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Course Goals and getting to know the sector | |
2 | Introduction to food and beverage services | |
3 | Food and beverage workers, their duties and qualifications / Different ranking systems | |
4 | Equipment used in food and beverage businesses | |
5 | Preliminary preparation and table setting in food and beverage businesses | |
6 | International service standards | |
7 | Beverage service, historical development and concepts | |
8 | Protocol service rules | |
9 | Gastrodiplomasi | |
10 | Service techniques that leads to sales
| |
11 | History of menus and types | |
12 | The subtleties of providing an excellent service I | |
13 | The subtleties of providing an excellent service II | |
14 | The subtleties of providing an excellent service III | |
Resources |
To be distributed by the lecturer |
T.R. Ministry of Culture and Tourism, General Directorate of Research and Education, Food and Beverage Service |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | X | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | | X | | | |
7 | | | | | | |
8 | Considers cooking as a chemical reaction. | | | | | |
9 | | | | | X | |
10 | | X | | | | |
11 | | | | | | |
12 | | | X | | | |
13 | | | | | | X |
14 | | | | | | X |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
×- A-Z Programs
- Undergraduate
- Graduate
- Academic Calendar
- Double Major & Minor Programs
- Erasmus
- Prospective Students
- Registration
- Re-Enrolment
- Fees
- Directorate of Registrar’s Office
- FAQ
- Accommodation
- Scholarships
- Lateral and Vertical Transfer
- Summer School
- Preparation
- Transportation