Rapor Tarihi: 24.02.2026 07:06
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| - | TUR1204 | Turkish | Compulsory | 2. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Reyhan SÖNMEZ |
| Instructor(s) | Öğr. Gör. Reyhan SÖNMEZ (Bahar) |
| Goals | The Food and Beverage Service I course aims to teach the importance and development process of the industry, the classification of businesses operating in this field, the definitions and duties of personnel involved in food and beverage service organizations, and the practices of preparing table settings according to the menu. Furthermore, within the framework of practical teaching objectives, the course aims to convey the application of processes such as preparing foods by flame, fondue, and beverage preparation. Additionally, it aims to convey the theoretical and practical application of internationally accepted service methods and techniques, and the entire guest hospitality service process. Finally, it aims to provide information on cost and revenue control stages in food and beverage businesses. |
| Course Content | This course covers the organizational structure of food and beverage establishments, the job descriptions and responsibilities of employees, meal card and pricing methods in food and beverage establishments, accounting systems used, types of service provided, the communication process between the cashier, kitchen and dining area, and practical application of preparatory work, bar operations, and table service methods in food and beverage establishments. |
| # | Öğrenme Kazanımı |
| 1 | - Obtains detailed information about the staff working in the food and beverage department. |
| 2 | - Can recognize and use the tools and equipment used in the service department. |
| 3 | - They can prepare the table setting according to the menu. |
| 4 | - They will be familiar with mise-en-place practices and practices. They will gain knowledge in customer relations. |
| 5 | - They learn and practices service procedures. They understand how production is carried out. |
| 6 | - They acquire practical skills related to preparing food by grilling. |
| 7 | - Students will learn about and develop practical skills regarding beverage preparation units in accommodation facilities and the beverages and side dishes served in these units. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | The importance, characteristics, definitions, and historical development of food and beverage services, as well as their present state. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 2. Week | The place and importance of food and beverage services in hospitality establishments. The areas and characteristics where service activities are carried out. Guest reception procedures. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 3. Week | The hierarchical structure of food and beverage staff in hospitality establishments, and the characteristics and duties of service personnel. Plate-holding and water service practices. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 4. Week | Information about service personnel's uniforms, items they must carry during service, and the pre-operation briefing. Sample task assignments. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 5. Week | Features considered in the decoration and fixtures of food and beverage areas. Information about restaurants and banquet halls. Napkin folding practices. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 6. Week | Materials used in service, such as fabrics, glassware, tableware, porcelain, and their characteristics. Changing the soiled tablecloth in front of the guests and serving pots and pans. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 7. Week | Tables, service carts, other serving equipment and their features used in service. The importance of hygiene and sanitation in food and beverage operations. Staff's knowledge of cleanliness and order, and the state of hygiene in service operations. Issues and responsibilities that managers should pay attention to regarding hygiene. Cutlery, plate and glass wiping practices. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 8. Week | Mise en place preparation. Setting the table according to the menu. Table setting preparation practices. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 9. Week | Commonly used service procedures internationally and their practices. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 10. Week | The practice of table etiquette and protocol serving rules. Banquet organization. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 11. Week | Cocktail and event organization. Practices related to cocktail food. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 12. Week | Preparations and examples of cooking at the guest table. Fondue and foods prepared using flames. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 13. Week | The units within the accommodation facilities where beverages are prepared and the characteristics of the personnel preparing them. Examples: Knowledge of beverage preparation practices and the equipment used. | Presentation (Preparation), Practice, Lecture, Question and Answer |
| 14. Week | Cost, sales, and revenue control of food and beverages. Specialized control methods including mechanical, manual, and computerized systems. | Presentation (Preparation), Lecture, Question and Answer |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | 1.Components of tourism and hotel management, sociological, economic, and cultural consequences of interaction and cohesion between the different disciplines to learn. | ✔ | |||||
| 2 | 2.Tourism and hospitality sector and in the functioning of the department and interdepartmental working principles comprehend. | ✔ | |||||
| 3 | 3.Professional tools and equipment shall acquire the ability to use practical. | ✔ | |||||
| 4 | 4.Vocational learning terms and jargon, you can use the theoretical knowledge. | ✔ | |||||
| 5 | 5.Tourism and hospitality sector by following innovations in the development, evaluation and improves the ability to interpret the face of events has occurred. | ✔ | |||||
| 6 | 6.Deadlock and active in moments of crisis resolution and have the ability to make the right decision. | ✔ | |||||
| 7 | 7.Management functions, learning to use effective, entrepreneurial and obtains the ability to think creatively. | ✔ | |||||
| 8 | 8.Tourism and hospitality industry legislation detailed information about the elements and becomes the foundation. | ✔ | |||||
| 9 | 9.Tourism and the computer programs used in the hospitality industry and gain competency in new technologies. | ✔ | |||||
| 10 | 10.Improve the ability to think analytically at the same time able to analyze complex issues about the intrinsic properties of the tourism sector to comprehend. | ✔ | |||||
| 11 | 11.Located within the tourism and hospitality sector units to use proper channels of communication and human relations have knowledge to hold the top spot. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 |
|---|---|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY7 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY8 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| PY9 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY11 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| 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 | 1 | 14 | 14 | |
| Other Activities | 1 | 2 | 2 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
