1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. DENIZLI VOCATIONAL SCHOOL OF SOCIAL SCIENCES
  3. HOTELS, RESTAURANTS AND CATERING SERVICES DEPARTMENT
  4. 329 Tourism and Hotel Management
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 217FOOD AND BEVERAGE SERVICE2 + 13rd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective Students understand the types of services,service for students bring experience.
Course Content BASIC SERVICE INFORMATION, SERVICE, TYPES, FOOD SERVICE, SERVICE DRİNKS.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1the student learns the characteristics of beverages
2learns drinks service.
3learn the tools and materials used in service.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 002             
LO 003             
Sub Total             
Contribution0000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms11010
Final examination11212
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SEHER ARGUN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 217 FOOD AND BEVERAGE SERVICE 2 + 1 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. SEHER ARGUN ceylans@pau.edu.tr TUR A0004 %
Goals Students understand the types of services,service for students bring experience.
Content BASIC SERVICE INFORMATION, SERVICE, TYPES, FOOD SERVICE, SERVICE DRİNKS.
Topics
WeeksTopics
1 service in food and beverage establishments
2 service organisation in food and beverage establishments
3 service preperations in food and beverage establishments
4 importance and fuctions of menu
5 menu carts
6 equipments uesd in service
7 different menu types and quver techniques
8 service types (french, english,)
9 service types (russian and american)
10 types of breakfast
11 meeting guests, taking order and taking bill.
12 wine service
13 visual revision of subjects
14 application in restaurant
Materials
Materials are not specified.
Resources
ResourcesResources Language
servis tekniği ve yönetimiTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes