Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Definition and Importance of Service Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
2 Service Types Food and Beverage Service, ,Doc. Dr. Alptekin Sokmen, p.99-170.
3 Basic Service Information Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
4 Final Preparations before Service, Service Stages, Banquet Studies Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
5 Cooking Methods:Blanching, Boiling, Poaching, Grilling, Steaming, Frying Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
6 Cooking Methods:Sauting, Roasting, Baking Food and Beverage Service,Doc. Dr. Alptekin Sokmen, p.99-170.
7 Garnitures, Sauces Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
8 Mid-Term Exam Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
9 Beverage Information and Services Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
10 Services for Non-Alcoholic Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
11 Services for Alcoholic Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
12 Services for Hot Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
13 Services for Cold Drinks Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
14 Relationship with guests Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
15 Classification of guests Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.
16-17 Term Exams Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170.

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