TUR136 Food and Beverage Service 2

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

Information

Code TUR136
Name Food and Beverage Service 2
Term 2023-2024 Academic Year
Semester 2. Semester
Duration (T+A) 2-2 (T-A) (17 Week)
ECTS 6 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Doç. Dr. DİLEK SAY
Course Instructor Doç. Dr. DİLEK SAY (A Group) (Ins. in Charge)


Course Goal / Objective

To understand what service to students and to adopt the general rule is the basic service objective. In addition, the differences between the types of services a practical way of demonstrating the type of service is to ensure that students learn to develop the skill with experience

Course Content

Service Information, basic kitchen skills, Beverages and Services, Guest Relations and Complaints

Course Precondition

None

Resources

Food and Beverage Service, Doc. Dr. Alptekin Sokmen

Notes

Food and Beverage Services Management, Prof. Dr. Nilüfer Koçak


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explain the importance of food and drink service
LO02 List of servise types
LO03 Explain of service step
LO04 Explain of basic cooking information
LO05 Organizes the beverage service
LO06 Categorizes guest complaints
LO07 Explain the classification of guests
LO08 Explain the preparation of sauces


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management.
PLO02 Bilgi - Kuramsal, Olgusal Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management. 4
PLO03 Bilgi - Kuramsal, Olgusal Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management.
PLO04 Bilgi - Kuramsal, Olgusal Transfers information about service processes and operations in the field of tourism and hotel management. 4
PLO05 Bilgi - Kuramsal, Olgusal Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management.
PLO06 Beceriler - Bilişsel, Uygulamalı Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. 5
PLO07 Yetkinlikler - Öğrenme Yetkinliği Uses the physical environment, tools and technologies related to the field of tourism and hotel management. 5
PLO08 Yetkinlikler - Öğrenme Yetkinliği Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry.
PLO09 Yetkinlikler - Öğrenme Yetkinliği Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Takes responsibility as a team member. 5
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Establishes effective interpersonal and intercultural communication.
PLO12 Yetkinlikler - Öğrenme Yetkinliği Regularly conducts health, safety and risk assessments in the field of tourism and hotel management.
PLO13 Bilgi - Kuramsal, Olgusal Protects the natural environment by adhering to ethical values.
PLO14 Bilgi - Kuramsal, Olgusal Pays attention to personal care, hygiene, clothing and appearance. 5
PLO15 Yetkinlikler - Öğrenme Yetkinliği Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. 3
PLO16 Bilgi - Kuramsal, Olgusal Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources.
PLO17 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Communicates effectively with guests and collaborators through written and verbal expression. 5
PLO18 Beceriler - Bilişsel, Uygulamalı Acts in accordance with social, scientific and professional ethical values. 5


Week Plan

Week Topic Preparation Methods
1 Definition and Importance of Service Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım
2 Service Types Food and Beverage Service, ,Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
3 Basic Service Information Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
4 Final Preparations before Service, Service Stages, Banquet Studies Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Örnek Olay
5 Cooking Methods:Blanching, Boiling, Poaching, Grilling, Steaming, Frying Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
6 Cooking Methods:Sauting, Roasting, Baking Food and Beverage Service,Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
7 Garnitures, Sauces Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
8 Mid-Term Exam Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Ölçme Yöntemleri:
Yazılı Sınav
9 Beverage Information and Services Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Soru-Cevap
10 Services for Non-Alcoholic Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım
11 Services for Alcoholic Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım
12 Services for Hot Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım
13 Services for Cold Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım
14 Relationship with guests Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Tartışma
15 Classification of guests Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Öğretim Yöntemleri:
Anlatım, Tartışma
16 Term Exams Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Ölçme Yöntemleri:
Yazılı Sınav
17 Term Exams Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. Ölçme Yöntemleri:
Yazılı Sınav


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 4 56
Out of Class Study (Preliminary Work, Practice) 14 4 56
Assesment Related Works
Homeworks, Projects, Others 1 2 2
Mid-term Exams (Written, Oral, etc.) 1 12 12
Final Exam 1 28 28
Total Workload (Hour) 154
Total Workload / 25 (h) 6,16
ECTS 6 ECTS

Update Time: 02.05.2023 11:06