TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Professor Hakan Turgut
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn service types. 2) Learns how to open the table and table design. 3) Knows the service steps. 4) Knows the properties and use of tools used in service. 5) Learns the subjects of bar and drink technology.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course offers students the opportunity to further their basic skills concerning and knowledge of food service operations and management through practical application. Introduction to food and beverage services, management in food and beverage establishments, basic Front of the House tools and services, international service standards and applications are among the subjects covered in this class.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction to food and beverage service and basic principles 2nd Week Basic information on service personnel / Hygiene, safety and first aid in service areas 3rd Week Material information and maintenance used in service areas 4th Week Basic information about service / Basic service techniques and transportation procedures 5th Week Preparations before service 6th Week Menus and menu planning / Guest service principles 7th Week Relations with guest and dealing with complaints, sample service application 8th Week Midterm 9th Week Field visits about food service services-1 10th Week Beverages and beverage technology 11th Week Bar knowledge and drink technology 12th Week Breakfast bed & breakfast / Banquets, buffet, cocktail and party organizations 13th Week Sample service application-2 14th Week Field visit for beverage business service 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Cousins, J. & Lillicrap, D. (2010). Food & Beverage Service. Hodder Education, Leicestershire. 2. Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Detay Yayıncılık, Ankara. 3. Cousins, J. & Lillicrap, D. (2010). Food & Beverage Service. Hodder Education, Leicestershire. 4. Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 3 3 Preparation for Quiz 6 3 18 Individual or group work 14 4 56 Preparation for Final exam 6 10 60 Course hours 14 4 56 Preparation for Midterm exam 4 10 40 Laboratory (including preparation) 4 4 16 Final exam 1 2 2 Homework 1 20 20 Presentation (including preperation) 2 5 10 Total Workload 281 Total Workload / 30 9,36 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No