PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
TURI 207	FOOD AND BEVERAGE SERVICE	3 + 0	3rd Semester	5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Students understand the types of services,service for students bring experience.
Course Content	BASIC SERVICE INFORMATION, SERVICE, TYPES, FOOD SERVICE, SERVICE DRİNKS.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	learn the tools and materials used in service.

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
LO 001	4	4	4	4	4	4	4	4	4	4	4	4	4	4
Sub Total	4	4	4	4	4	4	4	4	4	4	4	4	4	4
Contribution	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	3	42
Hours for off-the-classroom study (Pre-study, practice)	1	8	8
Mid-terms	1	30	30
Final examination	1	10	10
Presentation / Seminar Preparation	2	20	40
Total Work Load ECTS Credit of the Course			130 5

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2020-2021 Fall	1	ENGİN TAŞKIN

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
TURI 207	FOOD AND BEVERAGE SERVICE	3 + 0	1	Turkish	2020-2021 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Asts. Prof. Dr. ENGİN TAŞKIN	etaskin@pau.edu.tr		TUR AB109	%

Goals		Students understand the types of services,service for students bring experience.
Content		BASIC SERVICE INFORMATION, SERVICE, TYPES, FOOD SERVICE, SERVICE DRİNKS.

Topics

Weeks	Topics
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

Resources	Resources Language
servis tekniği ve yönetimi	Türkçe
servis tekniği ve yönetimi	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