Description of Individual Course Units
Course Unit CodeCourse Unit TitleType of Course UnitYear of StudySemesterNumber of ECTS Credits
3308004204FOOD AND BEVERAGE SERVICE-IIElective245
Level of Course Unit
Short Cycle
Objectives of the Course
Students in this course, applying the methods of international service, breakfast service, make / make, sauces service to prepare food groups to have service, VIP guests give sufficiency of dealing with
Name of Lecturer(s)
Öğr.Gör. Burcu ILGAZ
Learning Outcomes
11- Operating procedures to determine the appropriate methods breakfast / apply
22- Accordance with the procedures applied to the restaurant business service methods to determine / apply
33- Business procedures to determine the shape of a banquet service / apply
44- Business procedures to determine the appropriate methods for breakfast / apply
55-Business accordance with the procedures Breakfast in the kiosk, prepare the
66- Breakfast service to make a variety of Business procedures
77- Breakfast Business procedures to make the closing process. in accordance with Business procedures, tools and utensils to prepare sauce,
88- in accordance with Business procedures, tools and utensils to prepare sauce,
99- Business in accordance with procedures to follow to have cold and hot beginnings service.
1010- Preparations and can get information about guest, guest meets and takes orders, manage the flow of service.
1111- service in accordance with operating procedures and salads to main dishes / to follow
1212-Business procedures in accordance with the cheese / dessert / fruit service make / keep track of.
Mode of Delivery
Daytime Class
Prerequisites and co-requisities
None
Recommended Optional Programme Components
None
Course Contents
".BREAKFAST SERVICE PROCEDURES FOR INTERNATIONAL SERVICE IN RESTAURANT SERVICE PROCEDURES bar BANQUET SERVICE Cutlery & BREAKFAST BUFFET BREAKFAST VARIETIES OF BREAKFAST SERVICE CLOSING SERVICE BREAKFAST AREA COLD STARTERS SERVICE Hot Starters, pastries, salads, SERVICE MAIN DISHES Preparatory FRONT VIP guests, FULFILLMENT, order taking, manage the flow of SERVICE."
Weekly Detailed Course Contents
WeekTheoreticalPracticeLaboratory
1"""Breakfast in the service methods to determine / apply Methods applied to determine the restaurant service / apply"
2"""Determine the methods of the bar service / apply Determine the form of a banquet service / apply"
3"""Breakfast to prepare cover Buffet breakfast to prepare"
4"""Breakfast in the service to conduct a variety of Breakfast is to make the closing process"
5"""To prepare the vehicle-equipment of To prepare sauce, according to the characteristics Sauce"
6"SOS to conduct a service / to follow "
7"""sauce beginnings to conduct a service / to follow Hot beginnings to conduct a service / to follow"
8"""Cold pastries to conduct a service / to follow Salads to conduct a service / to follow"
9"""Home to conduct a food service / to follow Desserts / fruits to conduct a service / to follow"
10"""Cheeses to conduct a service / to follow To inquire about guest"
11"Cheeses to conduct a service / to follow To inquire about guest"
12"Inform and to appoint staff meet guest"
13"Inform and to appoint staff meet guest"
14To check satisfaction
Recommended or Required Reading
"Yrd.Doç.Dr.Alptekin sökmen , Yiyecek içecek hizmetleri yönetimi ,detay yayıncılık ,2006.Ankara Hocanın başka kaynaklardan toparladığı 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 Lectures14570
Self Study14570
Individual Study for Mid term Examination155
Individual Study for Final Examination166
TOTAL WORKLOAD (hours)153
Contribution of Learning Outcomes to Programme Outcomes
PO
1
PO
2
PO
3
PO
4
PO
5
PO
6
PO
7
PO
8
PO
9
PO
10
PO
11
PO
12
PO
13
PO
14
LO1    541       
LO2    541       
LO3    541       
LO4    541       
LO5    542       
LO6    542       
LO7    542       
LO8    542       
LO9    542       
LO10    542       
LO11    542       
LO12    542       
* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High
 
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476 226 13 14 • e-mail: info@igdir.edu.tr