Learns the production processes in food and beverage enterprises.
Learns how to treat guests.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
None
Course Description
Students; how production stages are carried out within the scope of hygiene rules in food and beverage establishments; learn the service department features, basic structure, workflow and service applications. The course also provides students with the students how the guest relations with service personnel in the food and beverage business should be.
Course Contents
WEEK
TOPICS
1st Week
Introduction and basic information about the semester
2nd Week
Basic information about service personnel
3rd Week
Hygiene, safety and first aid in service areas
4th Week
Physical area and materials used in the service department
5th Week
Basic information about service and international cuisine literature
6th Week
Basic service techniques and transportation methods
7th Week
Preparations before service
8th Week
Midterm
9th Week
Menus and menu planning
10th Week
Breakfast, room and cafe services
11th Week
Guest service applications
12th Week
Drinks and beverage service
13th Week
Drinks and beverage service
14th Week
Relations with guest and dealing with guest's complaints
15th Week
Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Practice
Presentation
Project
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
50
Assignment
1
10
Total(%)
60
Contribution of In-term Studies to Overall Grade(%)
60
Contribution of Final Examination to Overall Grade(%)
