PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 304	FOOD AND BEVERAGE SERVICE II	2 + 2	6th Semester	4

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	GMS 303 FOOD AND BEVERAGE SERVICE I
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

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

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	3	3	4	4	4	5	5	5	3	4	5	3	4	5	3	4
LO 002	3	4	5	3	4	5	3	4	5	3	3	4	4	5	5	3	4
LO 003	5	5	5	4	4	4	3	3	3	5	4	3	5	4	3	5	4
LO 004	3	3	3	3	4	4	4	4	5	5	5	5	3	4	5	3	4
Sub Total	14	15	16	14	16	17	15	16	18	16	16	17	15	17	18	14	16
Contribution	4	4	4	4	4	4	4	4	5	4	4	4	4	4	5	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)	14	2	28
Assignments	1	4	4
Mid-terms	1	10	10
Final examination	2	10	20
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 304	FOOD AND BEVERAGE SERVICE II	2 + 2	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ	nsenlikci@pau.edu.tr		TUR AB109	%80 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)

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

Weeks	Topics
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	Production and seving methods of visky, raki, gin, vodka, rom and liquers.
8	Praparing equipments of room sevice department.
9	Midterm exam.
10	Carving of meat, poultary, sea food, fruits and dessert.
11	Praparing meat, poultary and sea food flambes.
12	Praparing fruit and dessert flambes.
13	Praparing cheese and chocolate fondues.
14	Praparing meat and sea food fondues.

Materials

Materials are not specified.

Resources

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

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