CATERING SERVICES

AŞL260

Course Code: AŞL260
Semester: -
Theory+Practice: 3 + 0
ECTS: 5

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knows personnel management in catering establishments.
Knows the purchase methods in catering establishments.
Knows the menu planning methods in catering establishments.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	The importance of food and beverage services in hospitality and service enterprises
2^nd Week	Classification of Establishments Given by Food and Beverage Service
3^rd Week	Organization Structure / Service Department of Food and Beverage Businesses, Job Descriptions and Work Requirements / Clothing Characteristics of Service Personnel / Personnel Temporary and Personnel Costs in Food and Beverage Businesses
4^th Week	Service Materials Used in Food and Beverage Service
5^th Week	Food Hygiene / Sanitary and Occupational Safety in Food and Beverage Establishments / Personnel Hygiene / Food Hygiene / Food Hygiene / Working in Food Hygiene / Working in Food Hygiene / Managing Food Hygiene / Management in Food Hygiene and Sanitation / Food Pollution / Food Poisoning / HACCP / Job security
6^th Week	Mice En Place in Food and Beverage Businesses / Alacarte Restorant Preparation / Preparation for Breakfast / Preparation for Banquets / Preparation for Bard and Opening of Covers
7^th Week	Service Personnel 's Customer Relations / Customer Satisfaction, Menu Presentations and Purchase Orders / Methods of Collecting Customer Accounts / Presenting Account Loudspeakers and Customer
8^th Week	Menu / Menu Design in Food and Beverage Businesses Needs to be Considered in the Production Phase for Quality Menu
9^th Week	Menu Structure and Classical-Modern Menu Concepts / Menu Types / Menu Fatigue / Selection of Suitable Drinks / Formal Studies Related to Moments / Pricing of the Moment
10^th Week	Service / Reservation Processes in Food and Beverage Businesses / Definition of Service and the Importance (In Terms of Guests, Staff and Business)
11^th Week	Service Methods / Other Methods Used in Food and Beverage Service / Service Flow / Food and Beverage Department Communication and Cooperation / Basic Service Information
12^th Week	Kitchen / Cooking Concepts and Production Planning in Food and Beverage Establishments / Food Production Systems / Cooking Methods
13^th Week	Food Beverage Cycle / Purchasing / Delivery / Storage / Cost Control and Pricing
14^th Week	Guest Relations and Complaints / Classification of Guests / First Impressions / Complaints / Alcohol Applications / Accidents
15^th Week

Recommended or Required Reading

Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği,Dr. Alptekin Sökmen, Detay Yayıncılık, Ankara, 2005 Yiyecek İçecek İşletmeciliği, Özgür Yılmaz, Yaşar Yılmaz, Özer Yılmaz, Detay Yayıncılık, Ankara 2013.

Planned Learning Activities and Teaching Methods

Lecture
Practice
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Assignment	1	30
Total(%)		60
Contribution of In-term Studies to Overall Grade(%)		60
Contribution of Final Examination to Overall Grade(%)		40
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz
Individual or group work	14	3	42
Preparation for Final exam	1	30	30
Course hours	14	3	42
Preparation for Midterm exam	1	20	20
Laboratory (including preparation)
Final exam	1	1	1
Homework	1	20	20
Total Work Load			156
Total Work Load / 30 (h)			5.2
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12