PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 303	FOOD AND BEVERAGE SERVICE I	2 + 2	5th Semester	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

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

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	3	4	5	3	4	5	3	3	4	4	5	5	3	4	5	3	4
LO 002	3	3	4	4	5	5	3	4	5	3	4	5	3	3	4	4	5
LO 003	5	4	3	5	4	3	5	5	4	4	3	3	5	4	3	5	4
LO 004	5	5	4	4	3	3	5	4	3	5	4	3	5	5	4	4	3
Sub Total	16	16	16	16	16	16	16	16	16	16	16	16	16	16	16	16	16
Contribution	4	4	4	4	4	4	4	4	4	4	4	4	4	4	4	4	4

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	14	4	56
Assignments	1	1	1
Mid-terms	1	5	5
Final examination	1	10	10
Internet Searching/ Library Study	1	2	2
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2020-2021 Fall	1	SEMİH ARICI

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 303	FOOD AND BEVERAGE SERVICE I	2 + 2	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. SEMİH ARICI	sarici@pau.edu.tr		TUR A0306	%80

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

Weeks	Topics
1	Historical overwiev of food and beverage establishments. Types of food and beverage establishments.
2	.
3	.
4	.
5	.
6
7
8
9
10
11
12
13
14

Materials

Materials are not specified.

Resources

Resources	Resources Language
Cousins, John & Lillicrap, Dennis (2010). Food & Beverage Service, Hodder Education, Leicestershire	English
Sökmen, Alptekin (2011). Yiyecek ve İçecek Servisi, Detay Yayıncılık, Ankara	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student