PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ASC 108	FOOD AND BEVERAGE SERVICE 2	3 + 2	2nd Semester	5

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	In this course, students apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service, make groups, VIP guests, give competence to deal with
Course Content	Applying the methods of international service, breakfast service to / them to conduct, service to prepare sauces, food groups to conduct a service, dealing with VIP guests
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Breakfast service methods to determine / apply Restaurant's service methods to be applied to determine / apply
2	Bar service methods to determine / apply Determine how the banquet service / apply
3	Breakfast cover to prepare To prepare breakfast buffet
4	Breakfast varieties to conduct a service Breakfast is served to closing operations
5	Dressing tools and utensils to prepare According to the characteristics of the sauce to prepare
6	Dressing service to conduct a / to follow
7	Cold start-ups to conduct a service in / to follow Hot start-ups to conduct a service in / to follow
8	Pastries to conduct a service in / to follow Salads to conduct a service in / to follow
9	To conduct a service in the main dining / to follow
10	Desserts / fruits to conduct a service in / to follow Get information about the guest
11	Cheeses service to conduct a / to follow Get information about the guest
12	And inform the staff of charge meet guest
13	To check satisfaction

COURSE'S CONTRIBUTION TO PROGRAM

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	5	70
Mid-terms	1	6	6
Final examination	1	6	6
Report / Project	10	1	10
Practice (Lab, Professional Skills)	14	2	28
Internet Searching/ Library Study	10	1	10
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ASC 108	FOOD AND BEVERAGE SERVICE 2	3 + 2	2	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNEM TÜRK ASLAN	sturk@pau.edu.tr		TMYO A0105 TMYO B0004	%80

Goals		In this course, students apply the methods of international service, breakfast service to do / make, to prepare sauces, service, food service, make groups, VIP guests, give competence to deal with
Content		Applying the methods of international service, breakfast service to / them to conduct, service to prepare sauces, food groups to conduct a service, dealing with VIP guests

Topics

Weeks	Topics
1	Hygiene practices in the kitchen
2	Basic Kitchen İnformation
3	Soup, Hors d'oeuvres, Appatizer and Salad Service
4	Serving hot meals - Serving of pastries and pasta
5	Main Meal Service – Service of pilafs-cereal dishes
6	Main Meal Service – Serving legumes dishes
7	Main Meal Service – Serving of meal with red meat
8	Main Meal Service – Serving of meal with white meat
9	Main Meal Service- Serving fish and seafood dishes
10	Main Meal Service - Serving of vegetable meals
11	Fruit Service
12	Dessert Service - Fondue Service
13	Drinks Service
14	Serving of cheese

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	20	Midterm Exam
Field/Clinic/Laboratory Practices	30	Field/Clinic/Laboratory Practices

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

Prospective Student