| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | ÜS1612.1B | Catering | Seçmeli | 4 | 7 | 2 |
|
| Dersin Seviyesi |
| Lisans |
| Dersin Amacı |
| It is aimed to have knowledge about personnel management in catering establishments, purchasing methods and menu planning methods in enterprises. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Öğr. Gör. Miraç İlyas KIVANÇ |
| Öğrenme Çıktıları |
| 1 | Knows personnel management in catering businesses. | | 2 | Knows the purchasing methods in catering businesses. | | 3 | Knows menu planning methods in catering businesses. |
|
| Öğrenim Türü |
| Second Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
|
| Dersin İçeriği |
| 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. |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 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 | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| 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.
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
|
| Değerlendirme | |
| Midterm Examination | 1 | 100 | | TOPLAM | 100 | |
| Final Examination | 1 | 100 | | TOPLAM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | |
|
| İş Yükü Hesaplaması |
|
| 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 |
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| Program ve Öğrenme Çıktıları İlişkisi |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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