Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 3308004204 | FOOD AND BEVERAGE SERVICE-II | Elective | 2 | 4 | 5 |
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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
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Name of Lecturer(s) |
Öğr.Gör. Burcu ILGAZ |
Learning Outcomes |
1 | 1- Operating procedures to determine the appropriate methods breakfast / apply | 2 | 2- Accordance with the procedures applied to the restaurant business service methods to determine / apply | 3 | 3- Business procedures to determine the shape of a banquet service / apply | 4 | 4- Business procedures to determine the appropriate methods for breakfast / apply | 5 | 5-Business accordance with the procedures Breakfast in the kiosk, prepare the | 6 | 6- Breakfast service to make a variety of Business procedures | 7 | 7- Breakfast Business procedures to make the closing process. in accordance with Business procedures, tools and utensils to prepare sauce, | 8 | 8- in accordance with Business procedures, tools and utensils to prepare sauce, | 9 | 9- Business in accordance with procedures to follow to have cold and hot beginnings service. | 10 | 10- Preparations and can get information about guest, guest meets and takes orders, manage the flow of service. | 11 | 11- service in accordance with operating procedures and salads to main dishes / to follow | 12 | 12-Business procedures in accordance with the cheese / dessert / fruit service make / keep track of. |
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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."
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Weekly Detailed Course Contents |
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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"
| | | 14 | To check satisfaction | | |
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Recommended or Required Reading |
"Yrd.Doç.Dr.Alptekin sökmen , Yiyecek içecek hizmetleri yönetimi ,detay yayıncılık ,2006.Ankara
Hocanın başka kaynaklardan toparladığı ders notları"
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Planned Learning Activities and Teaching Methods |
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Assessment Methods and Criteria | |
Midterm Examination | 1 | 100 | SUM | 100 | |
Final Examination | 1 | 100 | SUM | 100 | Term (or Year) Learning Activities | 40 | End Of Term (or Year) Learning Activities | 60 | SUM | 100 |
| Language of Instruction | Turkish | Work Placement(s) | None |
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Workload Calculation |
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Midterm Examination | 1 | 1 | 1 |
Final Examination | 1 | 1 | 1 |
Attending Lectures | 14 | 5 | 70 |
Self Study | 14 | 5 | 70 |
Individual Study for Mid term Examination | 1 | 5 | 5 |
Individual Study for Final Examination | 1 | 6 | 6 |
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Contribution of Learning Outcomes to Programme Outcomes |
LO1 | | | | | 5 | 4 | 1 | | | | | | | | LO2 | | | | | 5 | 4 | 1 | | | | | | | | LO3 | | | | | 5 | 4 | 1 | | | | | | | | LO4 | | | | | 5 | 4 | 1 | | | | | | | | LO5 | | | | | 5 | 4 | 2 | | | | | | | | LO6 | | | | | 5 | 4 | 2 | | | | | | | | LO7 | | | | | 5 | 4 | 2 | | | | | | | | LO8 | | | | | 5 | 4 | 2 | | | | | | | | LO9 | | | | | 5 | 4 | 2 | | | | | | | | LO10 | | | | | 5 | 4 | 2 | | | | | | | | LO11 | | | | | 5 | 4 | 2 | | | | | | | | LO12 | | | | | 5 | 4 | 2 | | | | | | | |
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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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