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&A
Critical feedback
Lecture / 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;
  • Will be able to have basic knowledge of catering.
  • Will be able to have basic knowledge of service.
  • Will be able to have basic knowledge of catering and services.
  • Will be able to have basic knowledge of airport lounge service.
  • Will be able to have basic knowledge of catering and services in the plane.
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.

 



Course Category

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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