TÜRKÇE
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Information
| Code | TUR127 |
| Name | Food and Bevarage Service-I |
| Term | 2024-2025 Academic Year |
| Semester | 1. 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)
Zeynep ALBAYRAK (A Group) (Asst. Ins.) |
Course Goal / Objective
Food and beverage department organizational structure and job descriptions will be explain. Materials used in the service department will be introduced. After giving the necessary information about hygiene and sanitation, the menu will be described in detail.
Course Content
Food and Beverage Department Organizational Structure, Job Descriptions, Materials used in the Service Department, Hygiene and Sanitation, Types of Menus
Course Precondition
None
Resources
Food and Bevarage 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 definition and importance of food and beverage service |
| LO02 | Uses the tools and equipment needed during the service |
| LO03 | Hijyen ve sanitasyonun mutfak uygulamalarında ve servis sırasındaki önemini açıklar |
| LO04 | Lists the menu types required during menu creation |
| LO05 | Plans the menu in accordance with the rules determined while creating the menu plans |
| LO06 | List the causes of contamination of nutrients that are important during the preparation of food and beverages |
| LO07 | Explain the HACCP and ISO 22000 applications in tourism hotel and management |
| LO08 | Lists the self-preparation processes that must be done by the chief waiter, waiter and busboy before the service |
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 | Food and Beverage Department and it Importance | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım |
| 2 | Food and Beverage Department Organizational Structure | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım |
| 3 | Job Descriptions and Job Requirements of Service Department | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Relationship of Service Department with Other Departments | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Tartışma |
| 5 | Materials used in the Service Department and their maintenance: Metal materials, Glass materials, Porselain materils | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 6 | Materials used in the Service Department and their maintenance: Cloth materials, Restaurant materials | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Gösterip Yaptırma |
| 7 | Service Preparation / Pre-Preparation | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Exam Preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Hygiene and Sanitation | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Gösteri |
| 10 | Hygiene and Sanitation on Food and Beverage Department | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma |
| 11 | Importance of Food Hygiene and its İmportance, HACCP | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay, Beyin Fırtınası |
| 12 | Food Contamination and Food Poisoning | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar |
| 13 | Menu definition and development | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 14 | Menu planning | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 15 | Menu content, menu structure, menu presentation and menu types | Food and Beverage Service, Doc. Dr. Alptekin Sokmen | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma |
| 16 | Term Exams | Exam Preparation | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Exam Preparation | 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 | ||