COURSE INFORMATON
Course Title Code Semester L+P Hour Credits ECTS
Food and Bevarage Service-I * TUR   107 1 2 4 6

Prerequisites and co-requisites
Recommended Optional Programme Components None

Language of Instruction Turkish
Course Level Short Cycle Programmes (Associate's Degree)
Course Type
Course Coordinator Asst.Prof.Dr. Dilek SAY
Instructors
Dr. Öğr. ÜyesiDİLEK SAY1. Öğretim Grup:A
 
Assistants
Goals
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.
Content
Food and Beverage Department Organizational Structure, Job Descriptions, Materials used in the Service Department, Hygiene and Sanitation, Types of Menus

Learning Outcomes
-


Course's Contribution To Program
NoProgram Learning OutcomesContribution
12345
1
Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field.
2
Giving information about the professional standards, regulations and practices in the field of tourism and hotel management.
3
Giving information about internal and external environmental factors of the tourism and hotel organizations.
4
Giving information about the service delivery process and procedures in the field of tourism and hotel management.
5
Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management.
6
Using the field related information in the business environment.
X
7
Using and recognizing the field related tools, technologies and physical environment.
X
8
Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs.
9
Having the basic computer knowledge as well as the ability to use the software about the information systems used in the hotel and restaurant business
10
Working as a team member and taking responsibility
X
11
Establishing effective interpersonal and intercultural communication
12
Making the health, safety and risk assessment regularly at the related field.
X
13
Adhering the ethical values and protecting the natural environment.
14
Being attentive about the hygiene, clothing and personal look
X
15
Constantly improving the knowledge, skills and competencies of the related field.
16
Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them
17
Having written and oral communication proficiency Being able to speak correct and effective, to convey information and ideas in speaking so others will understand, Having the ability to interpret and criticize, Having the high power of persuasion skill
18
Acting in accordance with social, scientific and professional ethical values.

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