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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
FBM 425ENGISH FOR HOTEL AND CATERING INDUSTRY - I2 + 17th Semester2

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective To gain business English for hotel and caterig industry.
Course Content Culinary & Hospitality Terms Job Roles and Responsibilities: In the Kitchen Job Roles and Responsibilities: Food and Beverage Service Job Roles and Responsibilities: House Keeping & Front Office Health, Safety and Hygiene for Kitchen & Food and Beverage Service Health, Safety and Hygiene for House Keeping Nutrition Principles Planning Work for Kitchen
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1To gain business English for hotel and catering industry.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00122222222222222222
Sub Total22222222222222222
Contribution22222222222222222

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms144
Final examination166
Total Work Load

ECTS Credit of the Course






52

2
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2019-2020 Fall2PINAR TUŞ ERDEM


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
FBM 425 ENGISH FOR HOTEL AND CATERING INDUSTRY - I 2 + 1 2 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer PINAR TUŞ ERDEM ptus@pau.edu.tr Course location is not specified. %70
Goals To gain business English for hotel and caterig industry.
Content Culinary & Hospitality Terms Job Roles and Responsibilities: In the Kitchen Job Roles and Responsibilities: Food and Beverage Service Job Roles and Responsibilities: House Keeping & Front Office Health, Safety and Hygiene for Kitchen & Food and Beverage Service Health, Safety and Hygiene for House Keeping Nutrition Principles Planning Work for Kitchen
Topics
WeeksTopics
1 Tourism policy and planning
2 Tourism and economy
3 Tourism marketing
4 Finance and accounting for tourism
5 Business communication
6 Ethics and tourism
7 Hotel management
8 Front hotel management
9 Kitchen services management
10 Food and beverage services management
11 The principles of nutrition and menu planning
12 Housekeeping services management
13 Cleaning and sanitation management- food safety and sanitation- personnel hygiene
14 Congress, conference and exhibition management
Materials
Materials are not specified.
Resources
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