Education Information System

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	Lect. Reyhan SÖNMEZ
Instructor(s)	Reyhan SÖNMEZ
Assistants
Goals	It is important to understand the content and meaning of the food and beverage industry. Occupation areas and applications of kitchen and service personnel working in the sector are learned. Basic conditions about equipment and food preparation and cooking used in food and beverage establishments are comprehended by making applications. Information about basic service procedures is obtained. It is aimed to gain knowledge and practices about the tasks that the student may encounter in a professional enterprise about the work done in the kitchen and in the service.
Course Content	Internationally accepted food and beverage cultures, equipment used in food and beverage preparation, materials used in production, cooking methods and methods, preparation of sauces, spices, meat and desserts, teaching of presentation and decoration.
Learning Outcomes	- Located in the food and beverage section; Information about the service and kitchen departments will be comprehended and practiced by the students. - Have information about the equipment used in food and beverage enterprises. - General information about nutrients will be obtained. - It is learned by closely following the preparation, application and service process of other foods and beverages, especially main dishes and sauces.

Week	Topics	Learning Methods
1. Week	Historical process of food and beverage activities. Information, applications and services regarding professional trends in food and beverage.	Preparation, After Class Study Other Activities Research Course Hours
2. Week	Evaluation of international food and beverage services on a country basis. Evaluations about the details of international foods, information about applications and service features.	Research Preparation, After Class Study Course Hours Other Activities
3. Week	Examination of the most accepted national food and beverage services in the world and implementation procedures. Examining the details of Turkish food and beverage service culture.	Preparation, After Class Study Other Activities Research Course Hours
4. Week	Information on food and beverage preparation equipment, special service tools, and materials used in the kitchen. Explaining how the most commonly used products in the food and beverage industry are prepared for service.	Preparation, After Class Study Other Activities Course Hours Research
5. Week	Transfer of food and beverage production systems and methods within the scope of service activities.	Course Hours Other Activities Research Preparation, After Class Study
6. Week	Properties of the vehicles used in the production of food before the food and beverage service.	Other Activities Preparation, After Class Study Course Hours Research
7. Week	Transfer of dry heat cooking methods and features and service procedures in food and beverage services.	Preparation, After Class Study Course Hours Other Activities Research
8. Week	Transfer of the methods and features of cooking the products in wet form in food and beverage services.	Course Hours Other Activities Preparation, After Class Study Research
9. Week	Dry heat preparation methods, features, practical preparation and service of products in food and beverage services.	Other Activities Course Hours Preparation, After Class Study Research
10. Week	Characteristics, practical preparation and service methods of other methods used in food and beverage services other than preparing the products in aqueous form.	Preparation, After Class Study Research Other Activities Course Hours
11. Week	Properties, types, service methods and applied studies of broths and sauces used in food and beverage service.	Preparation, After Class Study Research Other Activities Course Hours
12. Week	Applications regarding meat products and service used in food and beverage. Transfer of characteristics of vegetables, fruits and spices.	Course Hours Preparation, After Class Study Research Other Activities
13. Week	Cold and hot starters and serving procedures for food and beverages. Information and applications regarding seafood and desserts.	Preparation, After Class Study Course Hours Research Other Activities
14. Week	Presentation, service and decoration elements in food and beverage service.	Research Other Activities Course Hours Preparation, After Class Study
15. Week	FINAL EXAM
16. Week	FINAL EXAM

SÖKMEN, A., "Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği",Detay Yayıncılık, Ankara.

MAVİŞ, F., "Endüstriyel Yiyecek-İçecek Üretimi", Detay Yayıncılık, Ankara.

Program Requirements	Contribution Level	DK1	DK2	DK3	DK4	Measurement Method
PY1	2	0	0	0	0	-
PY2	4	0	0	0	0	-
PY3	5	0	0	0	0	-
PY4	5	0	0	0	0	-
PY5	4	0	0	0	0	-
PY6	4	0	0	0	0	-
PY7	3	0	0	0	0	-
PY8	1	0	0	0	0	-
PY9	3	0	0	0	0	-
PY10	4	0	0	0	0	-
PY11	5	0	0	0	0	-

*DK = Course's Contrubution.

	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	20	20
Homework 1	1	15	15
Final	1	20	20
Practice	1	15	15
Classroom Activities	14	4	56
Total Workload			126
ECTS Credit of the Course			25.5 5.0