FOOD AND BEVERAGE SERVICE I

TOİ106

Course Code: TOİ106
Semester: Second Term (Spring)
Theory+Practice: 1 + 2
ECTS: 2

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Second Term (Spring)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Classifies the basic principles of food and beverage service, organizational structure, and the functions of tools and equipment used in service according to international standards.
Strictly applies personal care, hygiene, sanitation, and occupational safety rules during pre-service preparation (mise en place) and dining room arrangement processes.
Demonstrates basic international service techniques such as French, English, Russian, and American service methods in the practical field in accordance with menu characteristics and standard procedures.
Produces proactive solutions within the framework of effective communication skills and professional ethics during guest greeting, order taking, upselling, and complaint management processes.
Contributes to teamwork in dynamic service environments and optimizes time management by effectively using restaurant automation systems and technological equipment.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

This course analyzes the fundamental principles of modern food and beverage service, dining room management dynamics, and international service techniques. Menu knowledge, table settings, and guest greeting processes are covered at professional standards. Within the scope of the course learning outcomes, students acquire the competency to contribute to teamwork as a cohesive part of the team in multicultural environments, develop a proactive service approach anticipating diverse guest profiles, and effectively utilize professional communication skills.

Course Contents

WEEK	TOPICS
1^st Week	Introduction to F&B Service and Attributes of Service Personnel
2^nd Week	Introduction to Service Equipment: Flatware, Chinaware, Glassware, and Linens
3^rd Week	Pre-Service Preparation (Mise en Place): Dining Room and Table Setting Techniques
4^th Week	Menu Knowledge: Types of Menus, Planning, and Relationship with Service Methods
5^th Week	Basic Service Methods I: American (Plate) and English (Family) Service
6^th Week	Basic Service Methods II: French (Gueridon) and Russian (Silver) Service
7^th Week	Guest Greeting, Order Taking Processes, and Upselling
8^th Week	Midterm Exam
9^th Week	Beverage Service I: Non-Alcoholic Beverages, Tea, and Coffee Service Techniques
10^th Week	Service Automation: Using POS Systems and Check (Bill) Management
11^th Week	Special Service Organizations: Breakfast and Room Service
12^th Week	Banquet, Buffet, and Event Service Standards
13^th Week	Occupational Health, Safety, and Hygiene (HACCP) Practices in Service Processes
14^th Week	Guest Complaint Management, Crisis Resolution, and Feedback Evaluation

Recommended or Required Reading

1. Sökmen, A. (2022). Yiyecek içecek hizmetleri yönetimi ve servis teknikleri (7. Baskı). Detay Yayıncılık.
2. Yılmaz, Y. (2024). Uygulamalı yiyecek içecek operasyonları: Restoran, bar ve ziyafet yönetimi. Nobel Akademik Yayıncılık.
3. Zengin, B., & Şirin, Y. (2025). Akıllı restoran sistemlerinin yiyecek-içecek servis kalitesine etkileri üzerine güncel bir araştırma. Turizm ve Hizmet Yönetimi Dergisi, 14(1), 88-105.
4. Cousins, J., Foskett, D., Graham, D., & Hollier, A. (2023). Food and beverage service (10th ed.). Hodder Education.
5. Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2022). Food and beverage management (7th ed.). Routledge.
6. World Travel & Tourism Council (WTTC). (2024). Global guidelines for safe and seamless hospitality service operations. https://wttc.org/initiatives/safe-travels

Planned Learning Activities and Teaching Methods

Practice
Lecture
Questions/Answers

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	20
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	1	1
Preparation for Quiz
Individual or group work	14	1	14
Preparation for Final exam	1	1	1
Course hours	14	3	42
Preparation for Midterm exam	1	1	1
Laboratory (including preparation)
Final exam	1	1	1
Homework
Total Work Load			60
Total Work Load / 30 (h)			2
ECTS Credit of the Course			2

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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

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

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

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