TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO106 |
| Name | Food and Beverage Service II |
| Term | 2019-2020 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-3 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3.5 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Examine nutrient that are essential in human nutrition, the chemical structure of nutrients , resources, functions of the human body, problems of inadequate and excessive purchases, requirements, the interaction of other elements to each other. The purpose of the course is to make the students gain the ability to plan the menu, calculate the cost of the menu and prepare a menu card.
Course Content
Can explain definition of nutrition, adequate and balanced nutrition and Doing the preparations for menu, Preparing recipes for dishes and menus for beverages
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | To be able to plan the restaurant saloon designs. |
| LO02 | To be able to form the reservation system |
| LO03 | To be able to carry out the pre-service and during-service procedures. |
| LO04 | To be able to follow and performing the cashiering procedures. |
| LO05 | To be able to have the service closing procedures done. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | 4 |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | 5 |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | 4 |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | 5 |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | 3 |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | 5 |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | 4 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 5 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 5 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 5 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 4 |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | 5 |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | 5 |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | 4 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. Week Designing the restaurant saloons and bar service areas | To be prepared to related subject from advised source. | |
| 2 | 2. WeekTo be prepared to related subject from advised source.Organizing and designing the banquet and congress lounges, room services Office | To be prepared to related subject from advised source. | |
| 3 | 3. WeekOrganizing and designing the banquet and congress lounges, room services Office | To be prepared to related subject from advised source. | |
| 4 | 4. WeekControlling the technical equipments and taking reservations | To be prepared to related subject from advised source. | |
| 5 | 5. WeekControlling the distrubition of reservation and transfering the information to the departments concerned; controlling the saloon preparations | To be prepared to related subject from advised source. | |
| 6 | 6. Week Meeting before service and welcoming the guests and escorting them to their tables | To be prepared to related subject from advised source. | |
| 7 | 7.WeekPresenting and following the menu. Getting the orders | To be prepared to related subject from advised source. | |
| 8 | Midterm | To be prepared to related subject from advised source. | |
| 9 | 9 Week Charging and controlling the bill. Assisting guests as they leave. | To be prepared to related subject from advised source. | |
| 10 | 10. Week Opening an addition, charging the bill, giving a receipt and getting a closing report, and informing the related departments | To be prepared to related subject from advised source. | |
| 11 | 11. Week Controlling if the additions are opened and following the entry of extras. | To be prepared to related subject from advised source. | |
| 12 | 12. WeekFollowing and controlling the payment procedures and distributing the closing tasks. | To be prepared to related subject from advised source. | |
| 13 | 13. WeekKeeping the stocks of materials and equipments and performing the final check. | To be prepared to related subject from advised source. | |
| 14 | Asking about the satisfaction of the customers | To be prepared to related subject from advised source. | |
| 15 | To arrange and follow the service flow | To be prepared to related subject from advised source. | |
| 16 | Final Exam | To be prepared to related subject from advised source. | |
| 17 | Final Exam | To be prepared to related subject from advised source. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Homework | 100 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 8 | 8 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 123 | ||
| Total Workload / 25 (h) | 4,92 | ||
| ECTS | 5 ECTS | ||