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 214FOOD AND BEVERAGE SERVICE2 + 24th Semester5,5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective Food and beverage services, as detailed and practical learning.
Course Content methods in a variety of food and beverage service, service types and features.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1All alcoholic and non alcoholic drinks will service.
2Banquet and catering service makes meals.
3French, Russian, American serves.
4Knows the intricacies of wine service and wine varieties will Seris.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 001321115111111 1114
LO 002421115111111 1114
LO 003421115111111 1114
LO 004431515111111 1114
Sub Total15948420444444 44416
Contribution42121511111101114

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)10440
Mid-terms177
Laboratory7321
Final examination11313
Presentation / Seminar Preparation7321
Report / Project11313
Total Work Load

ECTS Credit of the Course





143

5,5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Spring1SEMİH ARICI
Details 2011-2012 Spring1ENGİN TAŞKIN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 214 FOOD AND BEVERAGE SERVICE 2 + 2 1 Turkish 2019-2020 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. SEMİH ARICI sarici@pau.edu.tr Course location is not specified. %80
Goals Food and beverage services, as detailed and practical learning.
Content methods in a variety of food and beverage service, service types and features.
Topics
WeeksTopics
1 Booking and meeting the guests for food & beverage establishments
2 Filling orders, carrying and collecting the service equipments in food & beverage establishments
3 Classic food & beverage service methods used in food & beverage establishments French Service Method
4 English Service Method Russian Service Method American Service Method
5 Service of non-alcolic drinks. Praparing and serving tea, coffee, Türkish coffee,lemonade, ayran, etc.
6 Service of alcolic drinks. Production steps of beer and wine. Preparing beer and wine to service.
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
ResourcesResources Language
Sökmen, Alptekin (2011). Yiyecek ve İçecek Servisi, Detay Yayıncılık, AnkaraTürkçe
Cousins, John & Lillicrap, Dennis (2010). Food & Beverage Service, Hodder Education, LeicestershireEnglish
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