1. FIRST CYCLE - BACHELOR'S DEGREE
  2. SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
  3. FOOD AND BEVERAGES MANAGEMENT DEPARTMENT
  4. 603 Food and Beverages Management
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 213FOOD AND BEVERAGE SERVICE2 + 23rd Semester4,5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Food and beverage service techniques to teach the students.
Course Content A CASE OF DINING OUT FOOD, FOOD AND BEVERAGE COMPANIES AND THEIR PROPERTIES, FOOD AND BEVERAGE SERVICE ORGANIZATION, PRINCIPLES OF FOOD AND BEVERAGE SERVICE, FOOD AND BEVERAGE SERVICE USED CARS, FOOD AND BEVERAGE SERVICE PREPARATION STUDIES, FOOD AND BEVERAGE SERVICE METHODS
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1The student knows the types of service.
2does to open the cover and table design.
3knows the properties and use of tools used in service.
4Service knows the steps

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00144455532212122125
LO 00244455522223211125
LO 00331245432132452124
LO 00453125342234543212
Sub Total1612111620171287911121285716
Contribution43345432223332124

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14456
Hours for off-the-classroom study (Pre-study, practice)7642
Mid-terms199
Final examination11010
Total Work Load

ECTS Credit of the Course





117

4,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2011-2012 Fall1ENGİN TAŞKIN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 213 FOOD AND BEVERAGE SERVICE 2 + 2 1 Turkish 2011-2012 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. ENGİN TAŞKIN etaskin@pau.edu.tr Course location is not specified. %
Goals Food and beverage service techniques to teach the students.
Content A CASE OF DINING OUT FOOD, FOOD AND BEVERAGE COMPANIES AND THEIR PROPERTIES, FOOD AND BEVERAGE SERVICE ORGANIZATION, PRINCIPLES OF FOOD AND BEVERAGE SERVICE, FOOD AND BEVERAGE SERVICE USED CARS, FOOD AND BEVERAGE SERVICE PREPARATION STUDIES, FOOD AND BEVERAGE SERVICE METHODS
Topics
WeeksTopics
1 service in food and beverage establishments
2 service organisation in food and beverage establishments
3 service preperations in food and beverage establishments
4 importance and fuctions of menu
5 menu carts
6 equipments uesd in service
7 different menu types and quver techniques
8 service types (french, english,)
9 service types (russian and american)
10 types of breakfast
11 meeting guests, taking order and taking bill.
12 wine service
13 visual revision of subjects
14 application in restaurant
Materials
Materials are not specified.
Resources
ResourcesResources Language
servis tekniği ve yönetimiTürkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes