Information Package
baskent.edu.tr

Program of Tourism and Hotel Management

TOT212

FOOD AND BEVERAGE PRODUCTION AND SERVICE II

Course Code
TOT212
Semester
Fourth Term (Spring)
Theory+Practice
3 + 3
ECTS
8
Course TypeCompulsory Course
Course LevelBachelor's Degree
Year of Study2
SemesterFourth Term (Spring)
ECTS8
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Gain advanced ability of food and bevarage production and service applications.
  2. Know the methods of portion and design of plates.
  3. Complete the preparation of kitchen and restaurant work.
  4. Prepare and cook the food ingredients.
  5. Supply the appropriate storage for cooked products.
  6. Know the variations and applications of service in international literature.
  7. Prepare and service the national and international menus.
  8. Know the importance and organization of team work.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionIn this course, information is given on the preparation and service of food and beverages; production and service practices; menu examples from Turkish and world cuisines; teamwork and organization.
Course Contents
WEEK TOPICS
1st Week Portioning and methods of plate design
2nd Week Portioning and methods of plate design
3rd Week Preparing the kitchen
4th Week Preparation of food and cooking methods
5th Week Preparation of food and cooking methods
6th Week Storing of cooked food
7th Week Preparing the restaurant
8th Week Midterm exam
9th Week Kinds and applications of services in the ınternational area
10th Week Kinds and applications of services in the ınternational area
11th Week Preparation of national and ınternational menus and serving
12th Week Importance of teamwork and its organization
13th Week Importance of teamwork and its organization
14th Week Evaluation
Recommended or Required ReadingGökdemir, A. (2009). Mutfak hizmetleri yönetimi. Detay Yayıncılık.

Bloom, T. A., & Robinette, J. (1991). Cooking at the academy. Culinary Academy.

Sökmen, A. (2009). Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve uygulamaları. Detay Yayıncılık.

Yılmaz, Y. (2008). Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve yönetimi. Detay Yayıncılık.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Practice
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 10
Quiz 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz 1 2 2
Individual or group work 14 3 42
Preparation for Final exam 1 70 70
Course hours 14 3 42
Preparation for Midterm exam 1 70 70
Laboratory (including preparation)
Final exam 1 2 2
Homework 1 2 2
Quiz 1 2 2
Total Work Load234
Total Work Load / 30 (h)7.8
ECTS Credit of the Course8
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8
K1 X X
K2 X X X
K3 X
K4 X X X X
K5 X X
K6 X X
K7 X X X
K8 X X
K9 X X
K10 X X
K11 X X X
K12 X X X
K13 X X X