| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food And Beverage Services-II | TOİ4190 | Turkish | Compulsory | 4. Semester | 2 + 2 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | Face-to-face |
| Course Coordinator | Doç. Dr. Züleyhan BARAN |
| Instructor(s) | |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | To learn the operation of Food and Beverage Businesses |
| 2 | Creating the organizational system |
| 3 | To have information about food and beverage production |
| 4 | Planning and executing service operations |
| 5 | Having knowledge of food and beverage cost calculations |
| 6 | Apply hygiene and sanitation rules |
| 7 | Managing customer relations |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To learn the components of tourism and hotel management, sociological, economic, and cultural consequences of the interaction between different disciplines and the relationship. | ✔ | |||||
| 2 | To understand Tourism and the operation between departments and departments in the hospitality industry and the working principles. | ✔ | |||||
| 3 | Acquire the ability to use professional tools and instruments in practice. | ✔ | |||||
| 4 | Learning professional terminology and jargon can use theoretical knowledge | ✔ | |||||
| 5 | Follow the development of innovation in the tourism and hospitality industry, improves ability to evaluate and interpret the face of events has occurred. | ✔ | |||||
| 6 | Deadlock and have the ability to provide active analysis and accurate decisions in crisis situations. | ✔ | |||||
| 7 | The functions of management, learning how to use it effectively acquires the ability to think and creative entrepreneurs. | ✔ | |||||
| 8 | Detailed information about the elements that make up the tourism and hospitality industry and legislation to be foundations. | ✔ | |||||
| 10 | Develop the ability to think analytically also understand the unique characteristics of the tourism industry in the ability to analyze complex issues. | ✔ | |||||
| 11 | Tto use in the units in accordance with the procedure channels of communication and human relations have knowledge to hold the top spot in Tourism and hospitality industry | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 |
|---|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY7 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY8 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY10 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 14 | 1 | 14 | |
| Other Activities | 14 | 1 | 14 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 0.5 | 0.5 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 127.5 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
