PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ITUR 226	FOOD AND BEVERAGE SERVICE II	2 + 2	4th Semester	4

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	In this course, students will get the ability to apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service,
Course Content	to determine / implement Breakfast service methods. to determine / implement service methods that will be aplied in restaurant.to determine / implement service methods that will be aplied in bar. To lay out breakfast table. Serve breakfast . To prepare sauces. Meet the guest. Deal with guest complaints,. Control the whole sevice operation
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To serve food and beverages and have them served
2	To decide service methods that will be done

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Mid-terms	1	14	14
Laboratory	14	1	14
Final examination	1	20	20
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ITUR 226	FOOD AND BEVERAGE SERVICE II	2 + 2	1	Turkish	2021-2022 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. SEHER ARGUN	ceylans@pau.edu.tr		TUR A0001 TUR A0108	%

Goals		In this course, students will get the ability to apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service,
Content		to determine / implement Breakfast service methods. to determine / implement service methods that will be aplied in restaurant.to determine / implement service methods that will be aplied in bar. To lay out breakfast table. Serve breakfast . To prepare sauces. Meet the guest. Deal with guest complaints,. Control the whole sevice operation

Topics

Weeks	Topics
1	identify and implement methods for breakfast
2	identify and implement methods for bar service
3	to prepare meals breakfast, breakfast buffet, to prepare
4	conduct a variety of breakfast, service, breakfast service, conduct a closing operations
5	useful material to prepare the sauce, the sauce to prepare according to the characteristics
6	to conduct a follow-up service to the sauce
7	mid-term exam
8	cold starters to conduct a follow-up service to
9	conduct a follow-up service to and pastries
10	to conduct a follow-up service to the main dishes
11	to conduct a follow-up service to cheese
12	inform the staff and charge a guest to meet the
13	To check the customer satisfaction
14	to follow the flow of the service, to check

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student