Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
3308004104ODA SERVİSİCompulsory246
Level of Course Unit
Short Cycle
Objectives of the Course
Student, Business environment, business procedures, rules, orders may take room service, taking into account
Name of Lecturer(s)
Öğr.Gör.Gülşen BAYAT
Learning Outcomes
11-Accordance with the procedure to be spoken by telephone,
22- According to order the staff to plan, selection of equipment to make the appropriate order
33-Ensure appropriate access to the procedure room
44-Room service, to collect blanks / make collected
55-To do business analysis, business to create job descriptions
66- The supply and distribution of human resources to the task
77-Welcome Guest Operations able to do business according to the procedures
88-Done according to the procedures can provide food and beverage business and service operations
99-House-keeping operations according to the procedures and mini-bar business will be able to
1010-Creating a mini-bar menu
1111-Operations to determine the mini-bar in the room
1212-Mini bar inventory tracking
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
"Accordance with the procedure TELEPHONE spoken STARTER AND FOLLOW ORDERS BE PLANNING ORDER BY STAFF TO ORDER A CAR - MATERIAL SELECTION ROOM PROCEDURE FOR AN INTRODUCTION TO PLACE ORDER ensure MISE ROOM SERVICE Job Analysis, Job-TASK DESCRIPTION, DUTIES SUPPLY AND DISTRIBUTION OF HUMAN RESOURCES WELCOMING GUEST AREA CREATING A MENU MINIBAR, MINIBAR ROOM PROCEDURES TO BE, MINIBAR Inventory Tracking"
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1do task analysis, job descriptions Job
2"Accordance with the procedure to provide the telephone conversation-starter ensure orders / to follow "
3Room service staff in order to plan-to make a proper selection of tools
4place an appropriate procedure to have mice according to the order-to-entry to the room
5To have served in the room to make
6Guest welcome to register and receive information operations
7House-keeping operations-guest system to accompany (escort) to make transactions
8"Accordance with the procedure to create the room mini-bar menu "
9To maintain product diversity following the date of expiry
10Organize the collection of mini-bar account / check to follow-Mini bar cleaning
11Mini bar technical equipment to monitor
12Mini bar keep track of inventory stocks
13Nulls to collect and checking
14Nulls to collect and checking
Recommended or Required Reading
"Yrd.Doç.Dr.Alptekin sökmen , Yiyecek içecek hizmetleri yönetimi ,detay yayıncılık ,2006.Ankara Hocanın ders notları"
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight
Midterm Examination1100
SUM100
End Of Term (or Year) Learning ActivitiesQuantityWeight
Final Examination1100
SUM100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
SUM100
Language of Instruction
Turkish
Work Placement(s)
None
Workload Calculation
ActivitiesNumberTime (hours)Total Work Load (hours)
Midterm Examination111
Final Examination111
Attending Lectures14684
Self Study14684
Individual Study for Mid term Examination155
Individual Study for Final Examination166
TOTAL WORKLOAD (hours)181
Contribution of Learning Outcomes to Programme Outcomes
PÇ
1		PÇ
2		PÇ
3		PÇ
4		PÇ
5		PÇ
6		PÇ
7		PÇ
8		PÇ
9		PÇ
10		PÇ
11		PÇ
12		PÇ
13		PÇ
14
ÖÇ1    45        
ÖÇ2    45        
ÖÇ3    45        
ÖÇ4    45        
ÖÇ5    45        
ÖÇ6    45        
ÖÇ7    45        
ÖÇ8    45        
ÖÇ9    45        
ÖÇ10    45        
ÖÇ11    45      1 
ÖÇ12    45        
* Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr