1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. DENIZLI VOCATIONAL SCHOOL OF SOCIAL SCIENCES
  3. HOTELS, RESTAURANTS AND CATERING SERVICES DEPARTMENT
  4. 330 Tourism and Hotel Management (Evening Classes)
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
ITUR 225FOOD AND BEVERAGE SERVICE I2 + 23rd Semester5

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective in this courses, tudents will take, service closing operations, generate booking system, pre- service operations, cashier operations and hall layout modules
Course Content to organize restaurant hall, to organize service areas of bars, to organize banquet and conference halls, to control technical tools, booking operations, to control hall preparations, to meeting before the servise, welcoming the quests, follow and receive bills, farewell the guests, start a tab, to take closing reports and forward them to related departments, to do closing tasks distribution
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Planning the layout of the halls
2generate a reservation system
3Carry out operations before service

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13
LO 001             
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)14456
Mid-terms11616
Laboratory14228
Final examination12020
Presentation / Seminar Preparation11010
Total Work Load

ECTS Credit of the Course





130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Fall2ELİF HİLAL NAZLIOĞLU


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ITUR 225 FOOD AND BEVERAGE SERVICE I 2 + 2 2 Turkish 2020-2021 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer ELİF HİLAL NAZLIOĞLU enazlioglu@pau.edu.tr TUR A0207 %
Goals in this courses, tudents will take, service closing operations, generate booking system, pre- service operations, cashier operations and hall layout modules
Content to organize restaurant hall, to organize service areas of bars, to organize banquet and conference halls, to control technical tools, booking operations, to control hall preparations, to meeting before the servise, welcoming the quests, follow and receive bills, farewell the guests, start a tab, to take closing reports and forward them to related departments, to do closing tasks distribution
Topics
WeeksTopics
1 Introduction to Food and Beverage Industry and Food and Beverage Management, Food and Beverage Businesses and Service Personnel
2 Food and Beverage Businesses and Service Personnel
3 Tools and Equipment Used in Food and Beverage Businesses
4 Tools and Equipment Used in Food and Beverage Businesses
5 Preparation in Food and Beverage Business
6 Service Types in Food and Beverage Businesses
7 Service, Service Types
8 Description of the Kitchen and Production Planning
9 Bar - Drink Information and Service
10 Food and Beverage Cycle and Cost Control
11 Guest Relations and Dealing with Complaints
12 Food and Beverage Services Planning
13 Financial Management in Food and Beverage Business
14 Human Resources Management in Food and Beverage Businesses
Materials
Materials are not specified.
Resources
ResourcesResources Language
yiyecek içecek servisi alptekin sökmenTürkçe
servis tekniği ve yönetimi yaşar yılmazTürkçe
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