ATO106 Food and Beverage Service II

5 ECTS - 2-3 Duration (T+A)- 2. Semester- 3 National Credit

Information

Code ATO106
Name Food and Beverage Service II
Term 2022-2023 Academic Year
Semester 2. Semester
Duration (T+A) 2-3 (T-A) (17 Week)
ECTS 5 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. MEHTAP BAYKAL
Course Instructor Öğr. Gör.Dr. MEHTAP BAYKAL (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

None

Resources

Sökmen, Alptekin (2010) Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, Ankara

Notes

Digital resources, Lecture notes


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Plans the restaurant saloon designs.
LO02 Creates the reservation system.
LO03 Executes operations before and during service.
LO04 Performs cash transactions and follow-up.
LO05 Performs service closing operations.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students 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 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction.
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management.
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment.
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. 1
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation.
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues).
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


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. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
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. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
3 3.    WeekOrganizing and designing the banquet and congress lounges, room services Office To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
4 4.    WeekControlling the technical equipments and taking reservations To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
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. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
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. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
7 7.WeekPresenting and following the menu. Getting the orders To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
8 Midterm To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
9 9 Week Charging and controlling the bill. Assisting guests as they leave. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
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. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
11 11. Week Controlling if the additions are opened and following the entry of extras. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
12 12. WeekFollowing and controlling the payment procedures and distributing the closing tasks. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
13 13. WeekKeeping the stocks of materials and equipments and performing the final check. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
14 Asking about the satisfaction of the customers To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Tartışma, Soru-Cevap, Deney / Laboratuvar
15 To arrange and follow the service flow To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
16 Final Exam To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
17 Final Exam To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav


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

Update Time: 18.11.2022 05:26