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| MTUR1008 | FOOD AND BEVERAGE SERVİCE -I | 4+2+0 | ECTS:5 | | Year / Semester | Spring 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 - 4 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 student service and cost accounting, cashiering operations room reservation system, pre-settlement processes to create service skills. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | LO - 1 : | Plan the layout of the halls | 1,2,3,4 | 1, | | LO - 2 : | Create a reservation system | 1,2,3,4 | 1, | | LO - 3 : | Carry out operations in the pre-service | 1,2,3,4 | 1 | | LO - 4 : | During the conduct of the service operations | 1,2,3,4 | 1 | | LO - 5 : | Do cash register transactions | 1,2,3,4 | 1 | | LO - 6 : | Do follow up transactions. | 1,2,3,4 | 1, | | LO - 7 : | Facilitate service clossing process | 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. ORGANIZATION OF RESTAURANT halls
1. Restaurant types and properties
2. Physical structure of the organization
a. Ground
b. Wall
c. Ceiling
d. Lighting / Lighting Fixtures
e. Ventilation
f. Determination of the inputs and outputs
3. The selection and arrangement of furnishings
a. Table and sandelyeler
b. Wardrobe and servantlar
c. Screens
d. Children and disabled vehicles
e. Decoration materials
4. Restaurant editing considerations
B. BAR SERVICE AREAS REGULATION
1. Bar types and properties
2. Arrangement of physical structures
a. Ground
b. Wall
c. Ceiling
d. Lighting / Lighting Fixtures
e. Ventilation
f. Determination of the inputs and outputs
3. The selection and arrangement of furnishings
a. Table and sandelyeler
b. Wardrobe, servantlar, counters
c. Screens
d. Disabled vehicles
4. Bars regulation considerations
C. BANQUET AND CONFERENCE ORGANISING Halls
1. Banquet and conference halls and their characteristics
2. Arrangement of physical structures
a. Ground
b. Wall
c. Ceiling
d. Lighting / Lighting Fixtures
e. Ventilation
f. Sound system
g. Technical equipment
h. Determination of the inputs and outputs
3. The selection and arrangement of furnishings
a. Table and sandelyeler
b. Wardrobe and servantlar
c. Screens
d. Disabled vehicles
e. Decoration materials
4. Banquet and conference halls of the key points in the regulation of
D. ROOM SERVICE REGULATION Office
1. Room service features
2. Room service departments
3. Room service organization
4. Room service regulation considerations
E. TECHNICAL HARDWARE CONTROL
1. Technical equipment used in halls
2. Technical equipment related services, cooperation
a. Technical equipment uses the services
b. Arızalan hardware detection
c. Fault notification services
d. Repairs feedback
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| Course Syllabus | | Week | Subject | Related Notes / Files | | Week 1 | Arranging Restaurant Halls
Arranging the Service Areas of Bars | | | Week 2 | Arranging Banquet and Conference Halls
Organizing Room Service Offices | | | Week 3 | Checking Technical Equipment
Making a Reservation | | | Week 4 | Checking the Reservation Distribution and Forwarding it to the Relevant Departments
Checking the Readiness of the Halls
| | | Week 5 | Having a Pre-Service Meeting
Welcoming / Seating Guests | | | Week 6 | Presenting / Following the Menu Card
Ensuring Order Receipt | | | Week 7 | Ensuring Recommended Sales
Asking about Guest Satisfaction | | | Week 8 | Organizing /Following the Service Flow
Collecting / Following the Account
Sending Guests Away | | | Week 9 | Midterm Exam | | | Week 10 | Opening a Ticket
Account Collection and Invoicing
Receiving Closing Reports and Forwarding to Relevant Units | | | Week 11 | Checking Whether Tickets Have Been Opened or Not
Tracking the Entry of Additional Products into Bills | | | Week 12 | Checking Whether Tickets Have Been Opened or Not
Tracking the Entry of Additional Products into Bills | | | Week 13 | Keeping Track of Payment Transactions
Making Closing Task Distribution | | | Week 14 | Ensuring Stocks of Materials and Equipment
Making Final Checks | | | Week 15 | Ensuring Stocks of Materials and Equipment
Making Final Checks | | | 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 | 6 | 14 | 84 | | Arasınav için hazırlık | 20 | 1 | 20 | | Arasınav | 1 | 1 | 1 | | Ödev | 20 | 1 | 20 | | Dönem sonu sınavı için hazırlık | 25 | 1 | 25 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 151 |
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