VOCATIONAL SCHOOL
Department of Tourism and Hotel Management (Turkish)
MTOI 240 | Course Introduction and Application Information
| Course Name |
Food and Beverage Services
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MTOI 240
|
Fall/Spring
|
1
|
2
|
2
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course, applying the methods of international service, breakfast service, to make dressing room to prepare food groups, service to have competence to provide care and protocol guests. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | International service methods to determine/apply, to be applied service\\nmethods in restaurant to determine/implement, service to have competence to provide care and protocol guests. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | International titles and duties of service staff, Equipments used during serving, Application of napkin folding and spreading table sheet. | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 1-2. |
| 2 | Required qualifications of service staff, Hygen and sanitation of serving. | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 3. |
| 3 | Hall preparation for serving, Variations of international service plate, Pre-serving meeting and briefing about the menu | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 4-5. |
| 4 | Knowledge of internaional breakfast types, Preparation of breakfast service plate, Preparation of breakfast buffet, Application and learning breakfast serving methods | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6. |
| 5 | Determination and application of drink serving methods, Determination and application of banquet serving type | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 7. |
| 6 | Greeting guests, Taking order, Serving and monitoring cold starters, Serving and monitoring hot starters | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 8. |
| 7 | Midterm exam | |
| 8 | Serving the main course, Taking empty plates | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5. |
| 9 | Preparation of sauce materials, Preparation of sauces by different characteristics, Serving and monitoring sauce | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6. |
| 10 | Serving and monitoring salads, Serving and monitoring cold appetizers | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 6. |
| 11 | Serving and monitoring desserts and fruits, Serving coffee, Taking empty plates/cups | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5. |
| 12 | Ensuring guest satisfaction, Knowledge and application of communication rules with potential guests | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 8. |
| 13 | Knowledge and application of room service rules | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 5. |
| 14 | Application of international alcoholic beverage service methods, Application of international hot/cold non-alcoholic beverage service methods | Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009. ISBN:978-6055681357. Ch: 7. |
| 15 | General review of the semester | |
| 16 | Final exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application |
1
|
20
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
30
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm | ||
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
1
|
16
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
10
|
10
|
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
0
|
||
| Final Exam |
1
|
14
|
14
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Has a basic knowledge of major theories, phenomena, concepts, and principles in the field of tourism. |
X | ||||
| 2 | Associate the professional knowledge acquired in the field with other disciplines and use it in the field of application. |
X | ||||
| 3 | Uses modern techniques and tools required to perform tourism services. |
X | ||||
| 4 | Uses computer software, automation systems and information technologies as required by the field of tourism and hotel management. |
|||||
| 5 | Improves himself / herself by following the developments in his / her field with the awareness of lifelong learning. |
|||||
| 6 | Has basic knowledge of legal regulations, professional standards, ethical principles, and professional awareness in the field. |
X | ||||
| 7 | Communicates effectively with guests and collaborators in written and verbal expressions. |
X | ||||
| 8 | Develops creative and innovative solutions individually and as a team to possible problems that may be encountered in tourism services. |
X | ||||
| 9 | Has knowledge on occupational safety, worker health, environmental protection and has quality awareness. |
X | ||||
| 10 | Demonstrates reading, understanding, speaking, and writing skills in English at least at the A2 level of the European Language Portfolio. |
|||||
| 11 | Follows the information about tourism and hotel management and communicates with colleagues using two foreign languages. |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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