| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ202B | Food & Beverage Service II | Compulsory | 2 | 4 | 5 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| In this lesson, students will be able to apply international service methods, to make breakfast service, to prepare sauces for service, to have service of food groups, and to take care of VIP guests. |
| Name of Lecturer(s) |
| Öğr. Gör. Miraç İlyas KIVANÇ |
| Learning Outcomes |
| 1 | Can apply international service methods. | | 2 | Breakfast can be served. | | 3 | The sauces can prepare the service. | | 4 | It can serve meals for groups. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Nutrition, menu planning, serving, VIP guests are served. |
| Weekly Detailed Course Contents |
|
| 1 | Identify / implement breakfast service methods | Identify / implement breakfast service methods | | | 2 | Identify / implement the service methods in the room | Identify / implement the service methods in the room | | | 3 | Prepare breakfast kuver | Prepare breakfast kuver | | | 4 | Serving breakfast varieties | Serving breakfast varieties | | | 5 | Preparing sauce | Preparing sauce | | | 6 | Sauce service | Sauce service | | | 7 | Serving pastries | Serving pastries | | | 8 | MIDTERM
| | | | 9 | Serving main courses | Serving main courses | | | 10 | Serving sweeties / fruit | Serving sweeties / fruit | | | 11 | Serving cheeses | Serving cheeses | | | 12 | Meeting guests | Meeting guests | | | 13 | To control satisfaction | To control satisfaction | | | 14 | Checking the service flow | Checking the service flow | | | 15 | Vip to deal with guests | Vip to deal with guests | |
|
| Recommended or Required Reading |
| Sökmen, A. ( 2003) Yiyecek ve İçecek Yönetimi. Ankara: Detay Yayıncılık
Türksoy, A. (1997) Yiyecek İçecek Hizmetleri Yönetimi. Ankara: Turhan Kitapevi
Aktaş, A. ( 2001)Yiyecek ve İçecek Yönetimi. Antalya: Livane Matbaası |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 40 | | Attending Lectures | 1 | 20 | | Report Preparation | 1 | 20 | | Individual Study for Mid term Examination | 1 | 20 | | SUM | 100 | |
| Final Examination | 1 | 60 | | Report Preparation | 1 | 20 | | Individual Study for Final Examination | 1 | 20 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 4 | 56 |
| Report Preparation | 14 | 1 | 14 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 14 | 1 | 14 |
| Homework | 14 | 3 | 42 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 2 | | LO2 | 3 | 2 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | | LO3 | 3 | 3 | 3 | 3 | 3 | 2 | 2 | 2 | 2 | 2 | | LO4 | 1 | 3 | 2 | 2 | 2 | 2 | 3 | 2 | 3 | 3 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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