| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food And Beverage Services-II | TOİ4190 | 4. Semester | 2 + 2 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | Face-to-face |
| Course Coordinator |
Assoc. Prof. Dr. Züleyhan BARAN |
| Instructor(s) |
Züleyhan BARAN |
| Assistants | |
| Goals | The main objective of the course, students work in the overall bar is vermektet information about SAS and rules. Adequate level of guest relations in matters of conduct studies on the bilgilenri done, but for every guest group orientation on the development of behavior are made. In addition, students at the bar, fast and eye-pleasing aesthetic principles in the areas of study aims to edindiril descriptive information. In addition, alcoholic and non-alcoholic cocktails at the international level and their specialties produce grown in preparing students who are targeted mainly occurs profile. |
| Course Content | In this course, students, bar varieties are given information about, bar supplies and equipment described in detail, hierarchical structure is introduced, costume, clothes, cleaning hygiene and business sections provide more information about the cocktail recipes, teach and how to create samples are given in the cuisine, control and costing subject is shown, the course is reinforced with intensive applications. |
| Learning Outcomes |
- To learn the operation of Food and Beverage Businesses - Creating the organizational system - To have information about food and beverage production - Planning and executing service operations - Having knowledge of food and beverage cost calculations - Apply hygiene and sanitation rules - Managing customer relations |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | BASIC CONCEPTS ABOUT BUSINESS | |
| 2. Week | ENVIRONMENT OF THE BUSINESS AND BUSINESS MANAGEMENT | |
| 3. Week | DECORATIVE AND FUNCTIONAL IN FOOD AND BEVERAGE BUSINESSES DESIGN | |
| 4. Week | CLASSIFICATION OF FOOD - BEVERAGE ENTERPRISES AND ORGANIZATION STRUCTURES | |
| 5. Week | FEATURES OF THE WORKING STAFF AND JOB DEFINITIONS | |
| 6. Week | MATERIALS USED IN FOOD AND BEVERAGE SERVICE | |
| 7. Week | HYGIENE - SANITATION - OCCUPATIONAL SAFETY IN FOOD AND BEVERAGE BUSINESSES | |
| 8. Week | MIDTERM | |
| 9. Week | MİSE EN PLACE IN FOOD AND BEVERAGE BUSINESSES | |
| 10. Week | RESERVATION AND SERVICE IN FOOD AND BEVERAGE ENTERPRISES METHODS, SERVICE FLOW ORDER | |
| 11. Week | COMMUNICATION AND COOPERATION IN THE SERVICE DEPARTMENT | |
| 12. Week | CLASSIFICATION OF DRINKS AND PREPARATION FOR SERVICE | |
| 13. Week | FOOD AND BEVERAGE PRODUCTION PROCESS COST AND SALES ANALYSIS | |
| 14. Week | OVERVIEW |
| FOOD AND BEVERAGE MANAGEMENT-Yrd. Doç. Dr. Yaşar Yılmaz, Özgür Yılmaz, Özer Yılmaz |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 14 | 4 | 56 |
| Preparation, After Class Study | 14 | 2 | 28 |
| Research | 14 | 1 | 14 |
| Other Activities | 14 | 1 | 14 |
| Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 0.5 | 0.5 |
| Classroom Activities | 14 | 1 | 14 |
| Total Workload | 127.5 | ||
| ECTS Credit of the Course | 5.0 | ||
