| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food and Beverage Service-I | TOİ3189 | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | face to face |
| Course Coordinator |
Lect. Reyhan SÖNMEZ |
| Instructor(s) |
Reyhan SÖNMEZ |
| Assistants | |
| Goals | By stating the importance and development process of the Food and Beverage industry, the companies operating in this field are classified. The operations to be carried out at the moment of management and responsibility in food and beverage activities are explained. It is evaluated by explaining the primary and secondary groups that Food and Beverage establishments are related to. Explanations of the application of the basic functions of the management by the food and beverage establishments are stated. It is provided to specify the definitions and duties of the personnel in the organization of Food and Beverage services. The importance of menu planning and making coverings according to the menu. Menu types are explained. Information on preliminary work practices and banquet organizations. Transfer the application of Flambe and Tranche processes. Emphasis on working principles and equipment at the bar. To gain the ability to apply various cocktail prescriptions by learning. Delivery and purchase and storage functions fulfillment criteria in Food & Beverage Businesses. Production planning and cooking techniques. Giving extensive information about service methods and techniques and making applications. It is aimed to provide information about the importance and importance of sanitation in food and beverage venues and to give information about the marketing planning of food and beverage establishments. |
| Course Content | Organization structure of food and beverage companies, job descriptions and responsibilities of staff, food card and pricing methods in food and beverage businesses, used account systems, service types, safe, communication process between kitchen and saloon, and preliminary studies in food and beverage businesses, bar studies and guests Practical transfer of service methods carried out at the table. |
| Learning Outcomes |
- The food and beverage department staff will be informed in detail, - Recognition, use and applications of equipment used in the service department. - To obtain broad basic information about the importance of menu planning and menu types. Quarry preparation applications according to the menu. - Mise en place studies and applications. Knowledge about customer relations. - Knowing and applying service procedures. To comprehend how the production is realized. - Obtaining application skills for cutting and sorting flambe, meat and fruit. - Developing the ability to learn and practice on bars, bar types, drinks and garnishes offered in the bar. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | The location of the service department in the hotel organization and the service areas of the service personnel. | Research Preparation, After Class Study Other Activities Course Hours |
| 2. Week | Features required for service personnel. Personal characteristics, knowledge and tasks of service personnel. | Preparation, After Class Study Research Other Activities Course Hours |
| 3. Week | Practical representation of the service personnel uniforms and the tools that the service personnel should have on the service. | Research Course Hours Preparation, After Class Study Other Activities |
| 4. Week | Metal, glass, porcelain materials used in the service department and their properties. Service vehicles, tablecloths and other vehicles and equipment. | Preparation, After Class Study Other Activities Research Course Hours |
| 5. Week | Classic and modern menu contents. The naming of menus and applications for preparing couverture according to the menu. Issues to be considered when issuing the menu and when editing the menu card. | Course Hours Preparation, After Class Study Other Activities Research |
| 6. Week | Mise en place studies and application. General Service Rules. Service methods and detailed applications. | Course Hours Preparation, After Class Study Research Other Activities |
| 7. Week | Banquets and banquet table layouts. Applications of table protocol and protocol service rules. Banquet organizations. Buffet arrangement and service. | Preparation, After Class Study Research Other Activities Course Hours |
| 8. Week | Cocktail and Event organizations. Applications for cocktail foods. Work done at the customer desk. | Course Hours Preparation, After Class Study Research Other Activities |
| 9. Week | Midterm Exam. Theoretical information about Flambe and Fondue applications. | Course Hours Preparation, After Class Study Research Other Activities |
| 10. Week | Fondue and Flambe preparation and applications. Tranche studies and applications. (Practice Exam). | Research Other Activities Preparation, After Class Study Course Hours |
| 11. Week | Bar types. Bar staff qualifications. Information about beverages used in the bar. | Course Hours Other Activities Preparation, After Class Study Research |
| 12. Week | Various cocktail prescriptions. Applications of drinks used in food and service methods. | Other Activities Research Preparation, After Class Study Course Hours |
| 13. Week | Sales of food and income control. Mechanical, manual and computer specific control methods. (Practice Exam). | Other Activities Research Course Hours Preparation, After Class Study |
| 14. Week | Beverage control and application stages. | Other Activities Research Preparation, After Class Study Course Hours |
| 15. Week | FINAL EXAM | |
| 16. Week | FINAL EXAM |
| Yılmaz, Y., "Konaklama & Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi". Detay Yayıncılık, Ankara. |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| PY2 | 4 | 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 | 3 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY8 | 1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY9 | 2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 2 | 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) |
|---|---|---|---|
| Midterm 1 | 1 | 10 | 10 |
| Homework 1 | 1 | 10 | 10 |
| Final | 1 | 15 | 15 |
| Practice | 1 | 10 | 10 |
| Classroom Activities | 14 | 4 | 56 |
| Total Workload | 101 | ||
| ECTS Credit of the Course | 4.0 | ||
