- University
- Academic
- Schools/Vocational Schools
- Vocational School of Justice
- Vocational School
- Vocational School
- Department of Banking and Insurance (Turkish)
- Department of Computer Programming (Turkish)
- Department of Foreign Trade (Turkish)
- Department of Graphic Design (Turkish)
- Department of Interior Design (Turkish)
- Department of Construction Technology (Turkish)
- Department of Occupational Health and Safety (Turkish)
- Department of Media and Communication (Turkish)
- Department of Architectural Restoration (Turkish)
- Department of Radio and Tv Programming (Turkish)
- Department of Civil Aviation Cabin Services (Turkish)
- Department of Civil Aviation Transportation Management (Turkish)
- Department of Tourism and Hotel Management (Turkish)
- Department of Applied English Translation
- Vocational School Of Health Services
- Vocational School Of Health Services
- Department of Child Development (Turkish)
- Department of Physiotherapy (Turkish)
- Department of Paramedic (Turkish)
- Department of Opticianry (Turkish)
- Department of Medical Documentation and Secreteriat (Turkish)
- Department of Medical Imaging Techniques (Turkish)
- Department of Medical Laboratory Techniques (Turkish)
- Department of Elderly Care (Turkish)
- School of Applied Management Sciences
- School of Foreign Languages
- Faculties
- Faculty of Arts and Sciences
- Faculty of Fine Arts and Design
- Faculty of Law
- Faculty of Communication
- Faculty of Business
- Faculty of Engineering
- Faculty of Engineering
- Department of Computer Engineering
- Department of Biomedical Engineering
- Department of Electrical and Electronics Engineering
- Department of Industrial Engineering
- Department of Food Engineering
- Department of Genetics and Bioengineering
- Department of Aerospace Engineering
- Department of Civil Engineering
- Department of Mechanical Engineering
- Department of Mechatronics Engineering
- Department of Software Engineering
- Faculty of Health Sciences
- Medicine
- Graduate School
- Common Courses
- Schools/Vocational Schools
- Research
- Research Centers
- Library
- Smart Campus
- Technology Transfer Office
- İzmir Sciencepark
- Continuous Education Center (EKOSEM)
- Children's University
- Ethics Committee
- Teaching and Learning Center (EKOEĞİTİM)
- Psychology Application and Research Center
- Researcher Training Coordinatorship
- Research Collaborations And Innovation Coordinatorship
- Campus
- INTERNATIONAL
- Contact
Department of Applied English Translation
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 | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| 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. |
| 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 | 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 |
Obtaining written language skills that would support the field of Applied English and Translation. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Being able to use and interpret the knowledge acquired in the field of Applied English and Translation |
-
|
-
|
-
|
-
|
-
|
|
| 3 |
Being able to convey ideas and suggestions to solve problems related to the field of Applied English and Translation in written form |
-
|
-
|
-
|
-
|
-
|
|
| 4 |
Developing vocabulary skills in English and acquiring skills to apply them in the field of translation |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Acquiring basic skills and knowledge to do research in English language |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Innovative and creative thinking accompanied by the ability to apply newly-acquired knowledge not only in familiar, but also in novel and unusual contexts |
-
|
-
|
-
|
-
|
-
|
|
| 7 |
Taking responsibility as an individual and as part of the group, being open-minded, constructive and self-confident, tolerating criticism and working effectively and productively |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Internalizing the requirements of complying with the values of business ethics, being socially and scientifically ethical in every aspect of gathering, interpreting, sharing and applying data in the field of Applied English and Translation under all circumstances |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Being able to use computer programs, informatics and communication technologies as required by the field of Applied English and Translation |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Being able to evaluate the acquired knowledge and skills critically, adopting life-time learning approach, constantly updating and renewing the acquired knowldge |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
NEWSALL NEWS
IZMIR UNIVERSITY OF ECONOMICS GÜZELBAHÇE CAMPUS
DetailsGLOBAL CAREER
As Izmir University of Economics transforms into a world-class university, it also raises successful young people with global competence.
More..CONTRIBUTION TO SCIENCE
Izmir University of Economics produces qualified knowledge and competent technologies.
More..VALUING PEOPLE
Izmir University of Economics sees producing social benefit as its reason for existence.
More..
You are one step ahead with your graduate education at Izmir University of Economics.