Rapor Tarihi: 13.04.2026 04:26
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Service Techniques | GMS207 | Turkish | Compulsory | 3. Semester | 1 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Zeynep MESCİ |
| Instructor(s) | |
| Goals | The aim of this course is to enable students to learn all aspects of food and beverage service. |
| Course Content | Food and beverage service, • Service personnel, • Types of service, • Protocol information, • Hygiene in service, • Identification of service equipment |
| # | Öğrenme Kazanımı |
| 1 | Food and beverage service, |
| 2 | Service types, |
| 3 | Protocol information, |
| 4 | Identifying service equipment |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Food and Beverage Department, Organizational Structure | Practice, Lecture, Question and Answer, Discussion |
| 2. Week | Materials Used in the Service Department and Their Maintenance | Fieldwork, Practice, Lecture, Question and Answer, Discussion |
| 3. Week | Hygiene, Sanitation and Safety in Food and Beverage Establishments I | Practice, Lecture, Question and Answer, Discussion |
| 4. Week | Hygiene, Sanitation and Safety in Food and Beverage Establishments II | Practice, Lecture, Question and Answer, Discussion |
| 5. Week | Menu | Practice, Lecture, Question and Answer, Discussion |
| 6. Week | Service I | Practice, Lecture, Question and Answer, Discussion |
| 7. Week | Service II | Practice, Lecture, Question and Answer, Discussion |
| 8. Week | Basic Kitchen Skills - Application | Lecture, Question and Answer, Discussion, Drama |
| 9. Week | Beverage Information and Service - Application | Lecture, Question and Answer, Discussion, Drama |
| 10. Week | Guest Relations and Complaints Handling-Implementation | Practice, Lecture, Question and Answer, Discussion |
| 11. Week | Advanced Service Techniques – Application | Fieldwork, Practice, Lecture, Question and Answer, Discussion |
| 12. Week | Inspection and Implementation of Food and Beverage Service | Practice, Lecture, Question and Answer, Discussion, Drama |
| 13. Week | Review of Term Topics - Application | Practice, Lecture |
| 14. Week | Applicaition | Presentation (Preparation), Fieldwork, Practice, Lecture, Question and Answer |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 |
| PY2 | 4 | 4 | 4 | 4 |
| PY3 | 4 | 4 | 4 | 4 |
| PY5 | 5 | 5 | 5 | 5 |
| PY6 | 4 | 4 | 4 | 4 |
| PY7 | 2 | 2 | 2 | 2 |
| PY8 | 5 | 5 | 5 | 5 |
| PY9 | 3 | 3 | 3 | 3 |
| PY10 | 1 | 1 | 1 | 1 |
| PY11 | 3 | 3 | 3 | 3 |
| PY12 | 4 | 4 | 4 | 4 |
| PY13 | 4 | 4 | 4 | 4 |
| PY14 | 1 | 1 | 1 | 1 |
| PY15 | 1 | 1 | 1 | 1 |
| 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 | 3 | 42 |
|
Ders Dışı |
Research | 10 | 2 | 20 |
| Presentation (Preparation) | 14 | 1 | 14 | |
| Practice | 10 | 2 | 20 | |
|
Sınavlar |
Midterm | 1 | 5 | 5 |
| Final | 1 | 5 | 5 | |
| Practice | 3 | 2 | 6 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 126 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
