TÜRKÇE
ENGLISH
Information
| Unit | POZANTI VOCATIONAL SCHOOL |
| TOURISM AND HOTEL OPERATING PR. | |
| Code | TUR107 |
| Name | Food and Bevarage Service-I |
| Term | 2018-2019 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-4 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 4 National Credit |
| Teaching Language | Türkçe |
| Level | Üniversite Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. DİLEK SAY |
| Course Instructor |
Doç. Dr. DİLEK SAY
(Güz)
(A Group)
(Ins. in Charge)
|
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
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Transfering basic knowledge about the concepts, theories and principles of the tourism and hotel management field. | 0 |
| PLO02 | - | Giving information about the professional standards, regulations and practices in the field of tourism and hotel management. | 0 |
| PLO03 | - | Giving information about internal and external environmental factors of the tourism and hotel organizations. | 0 |
| PLO04 | - | Giving information about the service delivery process and procedures in the field of tourism and hotel management. | 0 |
| PLO05 | - | Describing and applying the processes of planning, organizing, executing, coordinating and controlling functions of the tourism and hotel management. | 0 |
| PLO06 | - | Using the field related information in the business environment. | 5 |
| PLO07 | - | Using and recognizing the field related tools, technologies and physical environment. | 5 |
| PLO08 | - | Knowing a foreign language enough for understanding the terms of the international professional terms of tourism sector and for meeting the guest needs. | 0 |
| PLO09 | - | 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 | 0 |
| PLO10 | - | Working as a team member and taking responsibility | 5 |
| PLO11 | - | Establishing effective interpersonal and intercultural communication | 0 |
| PLO12 | - | Making the health, safety and risk assessment regularly at the related field. | 5 |
| PLO13 | - | Adhering the ethical values and protecting the natural environment. | 0 |
| PLO14 | - | Being attentive about the hygiene, clothing and personal look | 5 |
| PLO15 | - | Constantly improving the knowledge, skills and competencies of the related field. | 0 |
| PLO16 | - | Having the ability to think critical, produce alternative solutions and obtain information from different sources and also analyze them | 0 |
| PLO17 | - | Having written and oral communication proficiencyBeing 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 | 0 |
| PLO18 | - | Acting in accordance with social, scientific and professional ethical values. | 0 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 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 | Term Exams | Exam Preparation | |
| 17 | Term Exams | Exam Preparation |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |