| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Importance of food and beverage services in hospitality and service businesses |
|
2nd Week |
Classification of food and beverage businesses |
|
3rd Week |
Organizational structure of food and beverage enterprises, service department, job descriptions and job requirements, clothing characteristics of service personnel, personnel supply and personnel costs in food and beverage enterprises |
|
4th Week |
Service materials used in food and beverage service |
|
5th Week |
Hygiene-sanitation and occupational safety in food and beverage establishments, personnel hygiene, hygiene in materials used during food production and service, hygiene in working environment, hygiene in food storage, hygiene in food preservation in kitchen, management's hygiene and sanitation, food pollution and food poisoning , HACCP, work safety |
|
6th Week |
Mice en place in food and beverage establishments, pre-preparation in alacarte restaurant, pre-preparation for breakfast, pre-preparation in banquets, pre-preparation in bar and opening of cover |
|
7th Week |
Customer relations of service personnel, meeting customers, menu submission and receiving orders, methods of collecting customer accounts, presentation of compass and farewell |
|
8th Week |
Midterm |
|
9th Week |
Menu in food and beverage establishments, issues to be considered in the arrangement of the menu, the things to be done during the production stage for the quality menu, menu structure and classical-modern menu concepts, menu types, menu fatigue, menu selection, formal studies about the menu, pricing of the menu |
|
10th Week |
Service in food and beverage establishments, reservation procedures, definition and importance of service (in terms of guests, staff and business) |
|
11th Week |
Service methods, other methods applied in food and beverage service, service flow order, the importance of communication and cooperation in food and beverage department, basic service information |
|
12th Week |
Kitchen in food and beverage businesses, definition of kitchen and production planning, food production systems, cooking methods |
|
13th Week |
Food and beverage cycle, purchase, delivery, storage, cost control and pricing |
|
14th Week |
elations with guest and dealing with complaints, classification of guests, first impressions, complaints, alcohol practices, accidents |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Sökmen, A. (2005). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıncılık, Ankara.
2. Yılmaz, Ö., Yılmaz, Y. & Yılmaz, Ö. (2013). Yiyecek İçecek İşletmeciliği. Detay Yayıncılık, Ankara. |
|---|
