TÜRKÇE
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Information
| Code | TUR136 |
| Name | Food and Beverage Service 2 |
| Semester | 2. Semester |
| Duration (T+A) | 2-2 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Dr. Öğr. Üyesi DİLEK SAY |
Course Goal
To understand what service to students and to adopt the general rule is the basic service objective. In addition, the differences between the types of services a practical way of demonstrating the type of service is to ensure that students learn to develop the skill with experience
Course Content
Service Information, basic kitchen skills, Beverages and Services, Guest Relations and Complaints
Course Precondition
None
Resources
Food and Beverage Service, Doc. Dr. Alptekin Sokmen
Notes
Food and Beverage Services Management, Prof. Dr. Nilüfer Koçak
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the importance of food and drink service |
| LO02 | List of servise types |
| LO03 | Explain of service step |
| LO04 | Explain of basic cooking information |
| LO05 | Organizes the beverage service |
| LO06 | Categorizes guest complaints |
| LO07 | Explain the classification of guests |
| LO08 | Explain the preparation of sauces |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Transfers information about service processes and operations in the field of tourism and hotel management. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. | 5 |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 5 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility as a team member. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Establishes effective interpersonal and intercultural communication. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Regularly conducts health, safety and risk assessments in the field of tourism and hotel management. | |
| PLO13 | Bilgi - Kuramsal, Olgusal | Protects the natural environment by adhering to ethical values. | |
| PLO14 | Bilgi - Kuramsal, Olgusal | Pays attention to personal care, hygiene, clothing and appearance. | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. | 3 |
| PLO16 | Bilgi - Kuramsal, Olgusal | Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources. | |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates effectively with guests and collaborators through written and verbal expression. | 5 |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Acts in accordance with social, scientific and professional ethical values. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition and Importance of Service | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım |
| 2 | Service Types | Food and Beverage Service, ,Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 3 | Basic Service Information | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 4 | Final Preparations before Service, Service Stages, Banquet Studies | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Örnek Olay |
| 5 | Cooking Methods:Blanching, Boiling, Poaching, Grilling, Steaming, Frying | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 6 | Cooking Methods:Sauting, Roasting, Baking | Food and Beverage Service,Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 7 | Garnitures, Sauces | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 8 | Mid-Term Exam | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Beverage Information and Services | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 10 | Services for Non-Alcoholic Drinks | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım |
| 11 | Services for Alcoholic Drinks | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım |
| 12 | Services for Hot Drinks | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım |
| 13 | Services for Cold Drinks | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım |
| 14 | Relationship with guests | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Tartışma |
| 15 | Classification of guests | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Öğretim Yöntemleri: Anlatım, Tartışma |
| 16 | Term Exams | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Food and Beverage Service, Doc. Dr. Alptekin Sokmen, p.99-170. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 4 | 56 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 4 | 56 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 12 | 12 |
| Final Exam | 1 | 28 | 28 |
| Total Workload (Hour) | 154 | ||
| Total Workload / 25 (h) | 6,16 | ||
| ECTS | 6 ECTS | ||