TÜRKÇE
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Information
| Code | ATO106 |
| Name | Food and Beverage Service II |
| Semester | 2. Semester |
| Duration (T+A) | 2-3 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. MEHTAP BAYKAL |
Course Goal
Examine nutrient that are essential in human nutrition, the chemical structure of nutrients , resources, functions of the human body, problems of inadequate and excessive purchases, requirements, the interaction of other elements to each other. The purpose of the course is to make the students gain the ability to plan the menu, calculate the cost of the menu and prepare a menu card.
Course Content
Can explain definition of nutrition, adequate and balanced nutrition and Doing the preparations for menu, Preparing recipes for dishes and menus for beverages
Course Precondition
None
Resources
Sökmen, Alptekin (2010) Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, Ankara
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Plans the restaurant saloon designs. |
| LO02 | Creates the reservation system. |
| LO03 | Executes operations before and during service. |
| LO04 | Performs cash transactions and follow-up. |
| LO05 | Performs service closing operations. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | 5 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. | 1 |
| PLO07 | Bilgi - Kuramsal, Olgusal | Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Students manage the resources they have with their professional self-confidence, knowledge and skills. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. Week Designing the restaurant saloons and bar service areas | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 2 | 2. WeekTo be prepared to related subject from advised source.Organizing and designing the banquet and congress lounges, room services Office | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 3 | 3. WeekOrganizing and designing the banquet and congress lounges, room services Office | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 4 | 4. WeekControlling the technical equipments and taking reservations | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 5 | 5. WeekControlling the distrubition of reservation and transfering the information to the departments concerned; controlling the saloon preparations | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 6 | 6. Week Meeting before service and welcoming the guests and escorting them to their tables | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 7 | 7.WeekPresenting and following the menu. Getting the orders | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 8 | Midterm | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | 9 Week Charging and controlling the bill. Assisting guests as they leave. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 10 | 10. Week Opening an addition, charging the bill, giving a receipt and getting a closing report, and informing the related departments | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 11 | 11. Week Controlling if the additions are opened and following the entry of extras. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 12 | 12. WeekFollowing and controlling the payment procedures and distributing the closing tasks. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 13 | 13. WeekKeeping the stocks of materials and equipments and performing the final check. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 14 | Asking about the satisfaction of the customers | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Tartışma, Soru-Cevap, Deney / Laboratuvar |
| 15 | To arrange and follow the service flow | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 16 | Final Exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final Exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 3 | 42 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 8 | 8 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 123 | ||
| Total Workload / 25 (h) | 4,92 | ||
| ECTS | 5 ECTS | ||