At the end of this course, the students; 1) Knows personnel management in catering businesses. 2) Knows the purchasing methods in catering businesses. 3) Knows menu planning methods in catering enterprises.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
Evaluating the demand for culinary services and explaining the important factors of the service categories related to this demand, the development of eating habits outside are taught. Topics include culinary chemistry, food, food safety, sensory tools of food, physical perceptions of flavor and catering activities demanded in today's market.
COURSE CONTENTS
WEEK
TOPICS
1st Week
İmportance of food and beverage services in hospitality and service businesses
2nd Week
Classification of food and beverage businesses
3rd Week
Organizational structure of food and beverage enterprises, service department, job descriptions and job requirements, clothing characteristics of service personnel, personnel supply and personnel costs in food and beverage enterprises
4th Week
Service materials used in food and beverage service
5th Week
Hygiene-sanitation and occupational safety in food and beverage establishments, personnel hygiene, hygiene in materials used during food production and service, hygiene in working environment, hygiene in food storage, hygiene in food preservation in kitchen, management's hygiene and sanitation, food pollution and food poisoning , HACCP, work safety
6th Week
Mice en place in food and beverage establishments, pre-preparation in alacarte restaurant, pre-preparation for breakfast, pre-preparation in banquets, pre-preparation in bar and opening of cover
7th Week
Customer relations of service personnel, meeting customers, menu submission and receiving orders, methods of collecting customer accounts, presentation of compass and farewell
8th Week
Midterm
9th Week
Menu in food and beverage establishments, issues to be considered in the arrangement of the menu, the things to be done during the production stage for the quality menu, menu structure and classical-modern menu concepts, menu types, menu fatigue, menu selection, formal studies about the menu, pricing of the menu
10th Week
Service in food and beverage establishments, reservation procedures, definition and importance of service (in terms of guests, staff and business)
11th Week
Service methods, other methods applied in food and beverage service, service flow order, the importance of communication and cooperation in food and beverage department, basic service information
12th Week
Kitchen in food and beverage businesses, definition of kitchen and production planning, food production systems, cooking methods
13th Week
Food and beverage cycle, purchase, delivery, storage, cost control and pricing
14th Week
elations with guest and dealing with complaints, classification of guests, first impressions, complaints, alcohol practices, accidents
15th Week
Final Exam
RECOMENDED OR REQUIRED READING
1. Sökmen, A. (2005). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıncılık, Ankara. 2. Yılmaz, Ö., Yılmaz, Y. & Yılmaz, Ö. (2013). Yiyecek İçecek İşletmeciliği. Detay Yayıncılık, Ankara.
