VOCATIONAL SCHOOL
Department of Civil Aviation Transportation Management (Turkish)
HYHY 220 | Course Introduction and Application Information
Course Name |
Catering and Services
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
HYHY 220
|
Fall/Spring
|
2
|
0
|
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 | Q&ACritical feedbackLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | It is a set of services being offered to passengers during the flight. Catering tray serviced to passengers go through many stages. These are stages of “Catering System” which is operating between airlines, catering firms and their suppliers. Course also includes lounge service in the airports. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, history of service and catering, service personnel, their qualifications and their personality characteristics, professional qualifications of the service staff are explained. |
|
Core Courses | |
Major Area Courses | ||
Supportive Courses |
X
|
|
Media and Management Skills Courses | ||
Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
Week | Subjects | Related Preparation |
1 | Introduction to catering and services | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-1 |
2 | Catering | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-2 |
3 | Service and service techniques | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-3 |
4 | International service terms | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-4 |
5 | Airports Passenger and Catering Service | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-5 |
6 | Flight Catering | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-6 |
7 | Midterm Exam | |
8 | Plane service techniques | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-7 |
9 | Plane service techniques | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-8 |
10 | Plane service techniques | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, Part-8 |
11 | Student Presentations | |
12 | Student Presentations | |
13 | Student Presentations | |
14 | Student Presentations | |
15 | Review of the semester | |
16 | Final Exam |
Course Notes/Textbooks | Aktaş, A. (2001) Yiyecek ve İçecek Yönetimi, Akdeniz Üniversitesi Yayınları, ISBN: 975-353-071-4 |
Suggested Readings/Materials |
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation |
1
|
10
|
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments |
1
|
10
|
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exams | ||
Midterm |
1
|
40
|
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
4
|
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
|
2
|
32
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
Study Hours Out of Class |
16
|
3
|
48
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
1
|
10
|
10
|
Presentation / Jury |
0
|
||
Project |
0
|
||
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
1
|
15
|
15
|
Final Exam |
1
|
15
|
15
|
Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
1
|
2
|
3
|
4
|
5
|
||
1 | To have knowledge of the theory, concept, method and tools that constitute the basis of ground services |
X | ||||
2 | To have knowledge of the departments and equipment of the ground services and perform the regulations of ramp and apron |
X | ||||
3 | To have knowledge of the relationship between aviation and meteorology and reporting |
X | ||||
4 | To have knowledge of the factors affecting human performance and the basic concepts in aviation safety |
X | ||||
5 | To have knowledge of the concepts of international aviation organizations, authority regulations, passenger and travel |
X | ||||
6 | To perform dangerous goods, cargo, packaging, labelling and loading regulations |
X | ||||
7 | To have knowledge of packed programmes on ticketing |
X | ||||
8 | To have the skill of practical reasoning and right decision making against the problems encountered at daily operational activities |
X | ||||
9 | To take the responsibility as an individual and a team worker; To communicate efficiently both verbal and written; To be positive, self-confident and open to criticism; To work effectively and efficiently |
X | ||||
10 | To use a foreign language to track information related to the ground services and communicate with colleagues |
X | ||||
11 | To use informative and communicative technologies that are required in the area of ground services in aviation |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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