1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 735 CULINARY
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
ASC 107FOOD AND BEVERAGE SERVICE 13 + 21st Semester6

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective In this course, students apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service, make groups, VIP guests, give competence to deal with
Course Content Applying the methods of international service, breakfast service to / them to conduct, service to prepare sauces, food groups to conduct a service, dealing with VIP guests
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Breakfast service methods to determine / apply Restaurant's service methods to be applied to determine / apply
2Bar service methods to determine / apply Determine how the banquet service / apply
3Breakfast cover to prepare To prepare breakfast buffet
4Breakfast varieties to conduct a service Breakfast is served to closing operations
5Dressing tools and utensils to prepare According to the characteristics of the sauce to prepare
6Dressing service to conduct a / to follow
7Cold start-ups to conduct a service in / to follow Hot start-ups to conduct a service in / to follow
8Pastries to conduct a service in / to follow Salads to conduct a service in / to follow
9To conduct a service in the main dining / to follow Desserts / fruits to conduct a service in / to follow
10To conduct a service in the main dining / to follow Desserts / fruits to conduct a service in / to follow
11To conduct a service in the main dining / to follow Desserts / fruits to conduct a service in / to follow
12Cheeses service to conduct a / to follow Get information about the guest
13And inform the staff of charge meet guest
14To check satisfaction Follow-up and control of the flow of the service

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
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Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms188
Final examination188
Report / Project14114
Practice Professional Skills (Student)14228
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1SİNEM TÜRK ASLAN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 107 FOOD AND BEVERAGE SERVICE 1 3 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNEM TÜRK ASLAN sturk@pau.edu.tr TMYO B0004 %80
Goals In this course, students apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service, make groups, VIP guests, give competence to deal with
Content Applying the methods of international service, breakfast service to / them to conduct, service to prepare sauces, food groups to conduct a service, dealing with VIP guests
Topics
WeeksTopics
1 PROTOCOL AND ETIQUETTE
2 GUEST BOOK AND ACCEPTANCE
3 TYPES OF GUESTS AND BEHAVIOR
4 EXTRAORDINARY CIRCUMSTANCES AND EVENTS
5 TAKING ORDERS MENU
6 USED VEHICLES AND MATERIALS
7 TABLE TOP SERVICE KITS
8 TABLE COVERS
9 NAPKINS
10 PREPARATION
11 SERVICE PLATE OPENING
12 TYPES OF SERVICE
13 HANDLING AND EMPTY COLLECTION
14 DISHWASHER AND GARBAGE BEATING
Materials
Materials are not specified.
Resources
ResourcesResources Language
Servis Tekniği ve Yönetimi (Yrd. Doç. Dr. Yaşar Yılmaz)Türkçe
Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği (Doç. Dr. Alptekin Sökmen)Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam30Midterm Exam
Field/Clinic/Laboratory Practices30Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes