FOOD AND BEVERAGE SERVICE II

TOİ203

Course Code: TOİ203
Semester: Third Term (Fall)
Theory+Practice: 1 + 2
ECTS: 2

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Evaluates advanced food and beverage service techniques (flambe, carving, tableside preparation, etc.) and fine dining standards theoretically and practically.
Classifies alcoholic and non-alcoholic beverages (wine, spirits, cocktails) according to international standards, and performs bar operations and mixology techniques in compliance with hygiene, occupational safety, and quality assurance standards.
Applies food and beverage pairing principles (e.g., wine pairing) to enrich the guest experience; develops proactive upselling strategies by communicating effectively with international guests.
Organizes large-scale banquet, catering, and VIP protocol services; demonstrates harmonious teamwork by managing stress during operational intensity and crisis situations.
Effectively uses restaurant/bar automation systems in advanced service operations; monitors current trends in the F&B sector (molecular gastronomy, sustainability) and integrates them into service within the framework of professional ethics.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

This course analyzes luxury service standards, beverage management, and advanced service applications in complex food and beverage operations. Room service, guest relations, and complaint handling procedures are covered at professional standards. Within the scope of the course learning outcomes, students acquire the skills to use initiative by developing creative ideas to enhance the guest experience and to develop rapid, alternative solutions by analyzing problems encountered during service delivery.

Course Contents

WEEK	TOPICS
1^st Week	Review of F&B Service I and the Fine Dining Concept
2^nd Week	Advanced Service Techniques: Tableside Prep (Gueridon), Flambe, and Carving
3^rd Week	Non-Alcoholic Beverages: Tea-Coffee Culture, Brewing Techs, and Barista Training
4^th Week	Classification of Alcoholic Beverages: Fermented Beverages (Beer, Cider, etc.)
5^th Week	Distilled Spirits: Whiskey, Vodka, Gin, Rum, and Tequila
6^th Week	Wine Knowledge (Oenology): Grape Varieties, Production Processes, and Label Reading
7^th Week	Wine Tasting Techniques and Principles of Food and Wine Pairing
8^th Week	Midterm Exam
9^th Week	Bar Organization, Equipment, and Introduction to Mixology
10^th Week	Classic and Modern Cocktail Recipes, Applied Bartending Techniques
11^th Week	Banquet, Catering, and Off-Premise Service Organizations
12^th Week	Protocol Service, Corporate Events, and VIP Guest Hosting Rules
13^th Week	Advanced F&B Automation (POS/Micros) Applications and Upselling
14^th Week	Sustainability, Zero Waste, and Next-Gen Service Trends in Restaurants and Bars

Recommended or Required Reading

1. Gökdemir, Ayhan (2009), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık.
2. Sökmen, A. (2022). Yiyecek içecek hizmetleri yönetimi ve servis teknikleri (7. Baskı). Detay Yayıncılık.
3. Kılınç, İ., & Öztürk, Y. (2023). Gastronomi ve yiyecek içecek işletmelerinde sürdürülebilir uygulamalar ve sıfır atık yönetimi. Turizm Akademik Dergisi, 10(2), 45-62.
4. Yılmaz, Y. (2024). Uygulamalı yiyecek içecek operasyonları: Restoran, bar ve ziyafet yönetimi. Nobel Akademik Yayıncılık.
5. Kılınç, İ., & Öztürk, Y. (2023). Gastronomi ve yiyecek içecek işletmelerinde sürdürülebilir uygulamalar ve sıfır atık yönetimi. Turizm Akademik Dergisi, 10(2), 45-62.
6. Cousins, J., Foskett, D., Graham, D., & Hollier, A. (2023). Food and beverage service (10th ed.). Hodder Education.
7. Katsigris, C., & Thomas, C. (2018). The bar and beverage book (6th ed.). Wiley.
8. 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
Presentation

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	2	2
Preparation for Quiz
Individual or group work	8	1	8
Preparation for Final exam	3	1	3
Course hours	14	3	42
Preparation for Midterm exam	3	1	3
Laboratory (including preparation)
Final exam	1	2	2
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
K7	X		X
K8				X
K9					X
K10					X
K11	X		X
K12	X	X