| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ÜS1612.1B | Catering | Elective | 2 | 3 | 2 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| It is aimed to have knowledge about personnel management in catering establishments, purchasing methods and menu planning methods in enterprises. |
| Name of Lecturer(s) |
| Öğr. Gör. Miraç İlyas KIVANÇ |
| Learning Outcomes |
| 1 | Knows personnel management in catering businesses. | | 2 | Knows the purchasing methods in catering businesses. | | 3 | Knows menu planning methods in catering businesses. |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
|
| Course Contents |
| Food and beverage services in hospitality and service establishments, Organizational Structure of Food and Beverage Enterprises, Food and Beverage Cycle, Relations with Guest and Dealing with Complaints, Classification of Guests, First Impressions, Complaints. |
| Weekly Detailed Course Contents |
|
| 1 | Food and beverage services in hospitality and service establishments | | | | 2 | Classification of Food and Beverage Services | | | | 3 | Organizational Structure of Food and Beverage Enterprises | | | | 4 | Service Materials Used in Food and Beverage Service | | | | 5 | Hygiene-Sanitation and Occupational Safety in Food and Beverage Enterprises | | | | 6 | Mice En Place in Food and Beverage Management | | | | 7 | Customer Relations of Service Personnel | | | | 8 | MIDTERM | | | | 9 | Menu in Food and Beverage Management | | | | 10 | Menu Structure and Classical-Modern Menu Concepts | | | | 11 | Definition and Importance of Service (in terms of Guests, Staff and Business) | | | | 12 | Service Methods | | | | 13 | Food and Beverage Kitchen | | | | 14 | Guest Relations and Complaints | | |
|
| Recommended or Required Reading |
| SÖKMEN, Alptekin, (2005). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği Ankara: Detay Yayıncılık.
YILMAZ, Özgür, YILMAZ, Özer ve YILMAZ, Yaşar, (2013). Yiyecek İçecek İşletmeciliği. Ankara: Detay Yayıncılık.
|
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | 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) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 3 | 42 |
| Report Preparation | 1 | 5 | 5 |
| Individual Study for Mid term Examination | 1 | 5 | 5 |
| Individual Study for Final Examination | 1 | 5 | 5 |
| Homework | 5 | 3 | 15 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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