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Department of Tourism and Hotel 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 | - | |||||
| Teaching Methods and Techniques of the Course | Q&ACritical feedbackLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| 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. |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses | ||
| 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
|
15
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
15
|
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| 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 |
0
|
||
| Presentation / Jury |
1
|
10
|
10
|
| 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 |
Has a basic knowledge of major theories, phenomena, concepts, and principles in the field of tourism. |
-
|
-
|
-
|
-
|
-
|
|
| 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. |
-
|
-
|
-
|
-
|
-
|
|
| 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. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Has knowledge on occupational safety, worker health, environmental protection and has quality awareness. |
-
|
-
|
-
|
-
|
-
|
|
| 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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