Pamukkale University
University is the guide to life
Welcome to PAU;
Prospective Student
Our Students
Our Staff
TR
Information Package & Course Catalogue
Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes
FIRST CYCLE - BACHELOR'S DEGREE
TOURISM FACULTY
GASTRONOMY AND CULINARY ARTS DEPARTMENT
605 GASTRONOMY AND CULINARY ARTS
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
Print
COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
GMS 303
FOOD AND BEVERAGE SERVICE I
2 + 2
5th Semester
5
COURSE DESCRIPTION
Course Level
Bachelor's Degree
Course Type
Compulsory
Course Objective
Food and beverage service techniques to teach the students.
Course Content
A CASE OF DINING OUT FOOD, FOOD AND BEVERAGE COMPANIES AND THEIR PROPERTIES, FOOD AND BEVERAGE SERVICE ORGANIZATION, PRINCIPLES OF FOOD AND BEVERAGE SERVICE, FOOD AND BEVERAGE SERVICE USED CARS, FOOD AND BEVERAGE SERVICE PREPARATION STUDIES, FOOD AND BEVERAGE SERVICE METHODS
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
The student knows the types of service.
2
The student does to open the cover and table design.
3
The student knows the properties and use of tools used in service.
4
The student knows service the steps
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
PO 14
PO 15
PO 16
PO 17
LO 001
3
4
5
3
4
5
3
3
4
4
5
5
3
4
5
3
4
LO 002
3
3
4
4
5
5
3
4
5
3
4
5
3
3
4
4
5
LO 003
5
4
3
5
4
3
5
5
4
4
3
3
5
4
3
5
4
LO 004
5
5
4
4
3
3
5
4
3
5
4
3
5
5
4
4
3
Sub Total
16
16
16
16
16
16
16
16
16
16
16
16
16
16
16
16
16
Contribution
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
4
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
Hours for off-the-classroom study (Pre-study, practice)
14
4
56
Assignments
1
1
1
Mid-terms
1
5
5
Final examination
1
10
10
Internet Searching/ Library Study
1
2
2
Total Work Load
ECTS Credit of the Course
130
5
COURSE DETAILS
Select Year
All Years
2023-2024 Fall
2022-2023 Fall
2021-2022 Fall
2020-2021 Summer
2020-2021 Fall
2019-2020 Fall
2018-2019 Fall
2017-2018 Fall
2016-2017 Fall
Course Term
No
Instructors
Details
2023-2024 Fall
1
NUSRET ERCAN ŞENLİKCİ
Print
Course Details
Course Code
Course Title
L+P Hour
Course Code
Language Of Instruction
Course Semester
GMS 303
FOOD AND BEVERAGE SERVICE I
2 + 2
1
Turkish
2023-2024 Fall
Course Coordinator
E-Mail
Phone Number
Course Location
Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ
nsenlikci@pau.edu.tr
TUR AB109
%80
Goals
Food and beverage service techniques to teach the students.
Content
A CASE OF DINING OUT FOOD, FOOD AND BEVERAGE COMPANIES AND THEIR PROPERTIES, FOOD AND BEVERAGE SERVICE ORGANIZATION, PRINCIPLES OF FOOD AND BEVERAGE SERVICE, FOOD AND BEVERAGE SERVICE USED CARS, FOOD AND BEVERAGE SERVICE PREPARATION STUDIES, FOOD AND BEVERAGE SERVICE METHODS
Topics
Weeks
Topics
1
Historical overwiev of food and beverage establishments. Types of food and beverage establishments.
2
.
3
.
4
.
5
.
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
Resources
Resources Language
Cousins, John & Lillicrap, Dennis (2010). Food & Beverage Service, Hodder Education, Leicestershire
English
Sökmen, Alptekin (2011). Yiyecek ve İçecek Servisi, Detay Yayıncılık, Ankara
Türkçe
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
{1}
##LOC[OK]##
{1}
##LOC[OK]##
##LOC[Cancel]##
{1}
##LOC[OK]##
##LOC[Cancel]##
Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes