At the end of this course, the students; 1) Explain food and beverage section describe the responsibilities of the staff and the must have features. 2) Know food and beverage operations purchasing techniques and beverage service. 3) Define the concept of kitchen and food and beverage production methods and apply them. 4) Know and use the kitchen and service equipment. 5) Make Menu of international cuisine and the service.
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
None
COURSE DEFINITION
Students' food and beverage production and service applications, operations, and management of sectoral sense, and in this respect the knowledge and skill levels of recognition, analysis, and synthesis aimed to develop practical skills.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Introduction and Basics of the period / Food and Beverage Industry
2nd Week
Industrial Food Production Development / Drinks and Beverage Service
3rd Week
Food and Beverage Operations Purchasing Techniques / Drinks and Beverage Service
4th Week
Storage, Long and Short-Term Housing, Physical Structure of the kitchen (Hotel Practices)
5th Week
Storage, Long and Short Term Storage, Kitchen Physical Structure (Hotel Practices)
6th Week
International Cuisine Menu, and Service Application (Hotel Practices)
7th Week
International Cuisine Menu, and Service Application (Hotel Practices)
8th Week
Mid-term
9th Week
Kitchen and Service Issues Practice Hotel Industry Application (Hotel Practices)
10th Week
Kitchen and Service Issues Practice Hotel Industry Application (Hotel Practices)
11th Week
International Cuisine Menu, and Service Application / Breakfast, B & Cafe Services (Hotel Practices)
12th Week
Breakfast, B & Cafe Services / International Cuisine Menu, and Service Application (Hotel Practices)
13th Week
Guest Relations and Complaints nursing / International Cuisine Menu, and Service Application (Hotel Practices)
14th Week
General Review
RECOMENDED OR REQUIRED READING
1. Gökdemir, Ayhan (2009), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık. 2. Bloom, Thomas A. ve Johnathan Robinette (1991), Cooking At The Academy, California: Culinary Academy. 3. Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve uygulamaları, Doç.dr. Alptekin sökmen, detay yayıncılık, ankara, 2009. 4. Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve yönetimi, Yrd. Doç.Dr. Yaşar YILMAZ, Detay Yayıncılık, Ankara, 2008 5. Yiyecek ve içecek servisi, Turizm Bakanlığı, Turizm Eğitimi Genel Müdürlüğü, Ankara, 1995
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
Practice,Lecture,Questions/Answers,Presentation
ASSESSMENT METHODS AND CRITERIA
Quantity
Percentage(%)
Mid-term
1
30
Practice
1
20
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)
50
Total(%)
100
ECTS WORKLOAD
Activities
Number
Hours
Workload
Midterm exam
1
1
1
Preparation for Quiz
Individual or group work
14
5
70
Preparation for Final exam
1
45
45
Course hours
6
6
36
Preparation for Midterm exam
1
40
40
Laboratory (including preparation)
Final exam
1
1
1
Homework
Kitchen Practics
8
6
48
Total Workload
241
Total Workload / 30
8,03
ECTS Credits of the Course
8
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)
