TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	8
NAME OF LECTURER(S)	Instructor Ayhan Gökdemir
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Will be able to exlain introduction and basic principles of food / beverage production and service. 2) Will be able to know basics of service and kitchen personel / hygiene, safety & first aid in service areas and kitchen. 3) Will be able to explain kitchen; management and organization in food and beverage industry. 4) Will be able to know informations about materials used in service department / kitchen and physical areas. 5) Will be able to know basics of property services / kitchen and literature of international cuisine. 6) Will be able to know basic service techniques, and procedures for transportation / cutting methods in applied and basic cooking techniques in international cuisine. 7) Will be able to know preparations before service / promotion of basic stock's implementations in practice kitchen and white stock preparation, production and storage. 8) Will be able to know menus and menu planning / promotion of fish and chicken stock, preparation, production and storage in practice kitchen. 9) Will be able to practise and know service applications to the guests / promotion of brown stock, preparation, production and storage in practice kitchen.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Kitchen and service organization; equipments used in kitchen and service; food; hygiene; food and beverage purchasing, storing, issuing, production; service and production methods; menu planning and pricing; cost control.
COURSE CONTENTS	WEEK TOPICS 1st Week National-international food and beverage production and services, concepts and types (practice-Patalya Thermal Resort Hotel Kızılcahamam) 2nd Week Management and organizational structure of kitchen and restaurant (practice-Patalya Thermal Resort Hotel Kızılcahamam) 3rd Week Equipments of kitchen and service (practice-Patalya Thermal Resort Hotel Kızılcahamam) 4th Week Equipments of kitchen and service (practice-Patalya Thermal Resort Hotel Kızılcahamam) 5th Week Food used in kitchen (practise-Patalya Thermal Resort Hotel Kızılcahamam) 6th Week Teaching methods of cooking (practice-Patalya Thermal Resort Hotel Kızılcahamam) 7th Week Hygiene and cleanliness of kitchen and restaurant (practice-Patalya Thermal Resort Hotel Kızılcahamam) 8th Week Mid-term (practice-Patalya Thermal Resort Hotel Kızılcahamam) 9th Week Food and beverage purchasing, storing, issuing, production (practice-Patalya Thermal Resort Hotel Kızılcahamam) 10th Week Food and beverage purchasing, storing, issuing, production (practice-Patalya Thermal Resort Hotel Kızılcahamam) 11th Week Service and production methods (practice-Patalya Thermal Resort Hotel Kızılcahamam) 12th Week Menu planning and pricing methods (practice-Patalya Thermal Resort Hotel Kızılcahamam) 13th Week Cost control methods of food and beverage (practice-Patalya Thermal Resort Hotel Kızılcahamam) 14th Week Evaluation (practice-Patalya Thermal Resort Hotel Kızılcahamam)
RECOMENDED OR REQUIRED READING	Gökdemir, Ayhan (2009), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık. Bloom, Thomas A. ve Johnathan Robinette (1991), Cooking At The Academy, California: Culinary Academy. Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve uygulamaları, Doç.Dr. Alptekin SÖKMEN, Detay Yayıncılık, Ankara, 2009 Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve yönetimi, Yrd.Doç.Dr. Yaşar YILMAZ, Detay Yayıncılık, Ankara, 2008 Yiyecek ve içecek servisi, Turizm Bakanlığı, Turizm Eğitimi Genel Müdürlüğü, Ankara, 1995
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture, Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Quiz 1 10 Project 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
LANGUAGE OF INSTRUCTION	English
WORK PLACEMENT(S)	No