|
|
| 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, Remodeling, 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
|
| |
| 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 | Breakfast service to conduct a variety of
Breakfast is to make the closing process | | | Week 5 | Sauce-equipment of the vehicle to prepare
To prepare sauce according to the characteristics | | | Week 6 | Sauce to conduct a service / to follow | | | Week 7 | Cold beginnings to conduct a service / to follow
Hot beginnings to conduct a service / to follow | | | Week 8 | Pastries to conduct a service / to follow
Salads to conduct a service / to follow | | | Week 9 | MID-TERM EXAM | | | Week 10 | Main dishes to conduct a service / to follow
Sweets / fruits to conduct a service / to follow | | | Week 11 | Cheeses to conduct a service / to follow
Guest information on | | | Week 12 | MID-TERM EXAM | | | Week 13 | And hire personnel to inform
Guest of meet | | | Week 14 | Follow-up and control the flow of the service, to make | | | Week 15 | Follow-up and control the flow of the service, to make | | | 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 | 20/11/2011 | 1 | 25 | | In-term studies (second mid-term exam) | 12 | 10/12/1012 | 1 | 25 | | End-of-term exam | 16 | 9/01/2013 | 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 | 10 | 1 | 10 | | Arasınav | 1 | 1 | 1 | | Ödev | 12 | 1 | 12 | | Dönem sonu sınavı için hazırlık | 20 | 1 | 20 | | Dönem sonu sınavı | 1 | 1 | 1 | | Total work load | | | 100 |
|