Course Content
WeekTopicsStudy Materials _ocw_rs_drs_yontem
1 Food and Beverage Department and it Importance Food and Beverage Service, Doc. Dr. Alptekin Sokmen
2 Food and Beverage Department Organizational Structure Food and Beverage Service, Doc. Dr. Alptekin Sokmen
3 Job Descriptions and Job Requirements of Service Department Food and Beverage Service, Doc. Dr. Alptekin Sokmen
4 Relationship of Service Department with Other Departments Food and Beverage Service, Doc. Dr. Alptekin Sokmen
5 Materials used in the Service Department and their maintenance: Metal materials, Glass materials, Porselain materils Food and Beverage Service, Doc. Dr. Alptekin Sokmen
6 Materials used in the Service Department and their maintenance: Cloth materials, Restaurant materials Food and Beverage Service, Doc. Dr. Alptekin Sokmen
7 Service Preparation / Pre-Preparation Food and Beverage Service, Doc. Dr. Alptekin Sokmen
8 Mid-Term Exam Exam Preparation
9 Hygiene and Sanitation Food and Beverage Service, Doc. Dr. Alptekin Sokmen
10 Hygiene and Sanitation on Food and Beverage Department Food and Beverage Service, Doc. Dr. Alptekin Sokmen
11 Importance of Food Hygiene and its İmportance, HACCP Food and Beverage Service, Doc. Dr. Alptekin Sokmen
12 Food Contamination and Food Poisoning Food and Beverage Service, Doc. Dr. Alptekin Sokmen
13 Menu definition and development Food and Beverage Service, Doc. Dr. Alptekin Sokmen
14 Menu planning Food and Beverage Service, Doc. Dr. Alptekin Sokmen
15 Menu content, menu structure, menu presentation and menu types Food and Beverage Service, Doc. Dr. Alptekin Sokmen
16-17 Term Exams Exam Preparation

Recommended or Required Reading
Textbook
Additional Resources