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| MTUR2009 | FOOD AND BEVERAGE SERVİCE -II | 2+2+0 | ECTS:4 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of HOTEL, RESTAURANT and CATERING SERVICES | | Prerequisites and co-requisites | None | | Mode of Delivery | | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | Öğr. Gör. Dr Altan ÇETİN | | Co-Lecturer | | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | With this course the students practice the methods of international service, breakfast service to / Remodeling, the service, to prepare sauces, food service groups, banquet tables and servicess and VIP guests to gain competence to deal with. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Applying the methods of international service | 1,2,3,4 | 1, | | LO - 2 : | Make/take out breakfeast service | 1,2,3,4 | 1, | | LO - 3 : | Prepare sauces to service | 1,2,3,4 | 1, | | LO - 4 : | Food groups to conduct a service
| 1,2,3,4 | 1, | | LO - 5 : | VIP guests deal | 1,2,3,4 | 1, | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| A. BREAKFAST SERVICE
1. The importance of breakfast service
2. Feature
3. Variety
a. Buffet breakfast
b. Kontinaltal
c. British
d. American
e. Viennese
f. Turkish Style v.s
4. Breakfast cover types
5. Breakfast food menus
B. RESTORANTTAKİ INTERNATIONAL SERVICE PROCEDURES
1. The importance of international service procedures
2. Feature
3. Variety
a. French
b. Russian
c. British
d. American
e. Turkish Style v.s
4. Service cover types
C. Bar SERVICE PROCEDURES
1. The importance of food service procedures
2. Feature
3. Food Variety
a. Snacks
b. Fruits
c. Cookies and chips
4. Service cover types
D. BANQUET SERVICE
1. The importance of food service procedures
2. Feature
3. Food Variety
a. Snacks
b. Fruits
c. Cookies and chips
4. Service cover types
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Breakfast Service Methods to Determine / Apply
Restaurant Methods Applied to Determine The Service / Apply
| | | Week 2 | Determine The Methods of The Bar Service / Apply
Determine The Shape of Banquet Service / Apply
| | | Week 3 | Cover Prepare Breakfast
Breakfast Buffet Prepare
| | | Week 4 | Having Breakfast Types Served
Carrying out Breakfast Service Closing Procedure
| | | Week 5 | Prepare The Sauce Tools and Equipment
Prrepare Sauce According to The Characteristics | | | Week 6 | Having Sauce Service Done / Following Up | | | Week 7 | Servicing / Monitoring Cold Starters
Servicing / Monitoring Hot Starters | | | Week 8 | Having Pastry Served / Followed Up
Having Salads Served / Following Up | | | Week 9 | Midterm Exam | | | Week 10 | Serving / Following Main Dishes
Sweets / Fruits to Conduct a Service / To Follow | | | Week 11 | Cheeses to Conduct a Service / To follow
Getting Information about the Guest | | | Week 12 | Informing and Assigning Staff
Welcoming the Guest | | | Week 13 | Informing and Assigning Staff
Welcoming the Guest | | | Week 14 | Following and Controlling the Flow of the Service | | | Week 15 | Monitoring and Controlling the Flow of the Service | | | Week 16 | Final Exam | | | |
| 1 | Görel, Mehmet- Görel, Gülol. 2001; Servis ve Bar, MEB Yayınları, İstanbul | | | |
| Method of Assessment | | Type of assessment | Week No | Date | Duration (hours) | Weight (%) | | Mid-term exam | 9 | | 1 | 50 | | End-of-term exam | 16 | | 1 | 50 | | |
| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | Yüz yüze eğitim | 4 | 14 | 56 | | Arasınav için hazırlık | 17 | 1 | 17 | | Arasınav | 1 | 1 | 1 | | Dönem sonu sınavı için hazırlık | 25 | 1 | 25 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 100 |
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