Information Package
baskent.edu.tr

Master's of Gastronomy and Culinary Arts with Thesis

GMS540

FOOD AND BEVERAGE SERVICE OPERATIONS

Course Code
GMS540
Semester
-
Theory+Practice
2 + 2
ECTS
10
Course TypeElective Course
Course LevelMaster's Degree With Thesis
Year of Study-
Semester-
ECTS10
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn service types.
  2. Learns how to open the table and table design.
  3. Knows the service steps.
  4. Knows the properties and use of tools used in service.
  5. Learns the subjects of bar and drink technology.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis course offers students the opportunity to further their basic skills concerning and knowledge of food service operations and management through practical application. Introduction to food and beverage services, management in food and beverage establishments, basic Front of the House tools and services, international service standards and applications are among the subjects covered in this class.
Course Contents
WEEK TOPICS
1st Week Introduction to food and beverage service and basic principles
2nd Week Basic information on service personnel / Hygiene, safety and first aid in service areas
3rd Week Material information and maintenance used in service areas
4th Week Basic information about service / Basic service techniques and transportation procedures
5th Week Preparations before service
6th Week Menus and menu planning / Guest service principles
7th Week Relations with guest and dealing with complaints, sample service application
8th Week Midterm
9th Week Field visits about food service services-1
10th Week Beverages and beverage technology
11th Week Bar knowledge and drink technology
12th Week Breakfast bed & breakfast / Banquets, buffet, cocktail and party organizations
13th Week Sample service application-2
14th Week Field visit for beverage business service
15th Week Final Exam
Recommended or Required Reading1. Cousins, J. & Lillicrap, D. (2010). Food & Beverage Service. Hodder Education, Leicestershire.
2. Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Detay Yayıncılık, Ankara.
3. Cousins, J. & Lillicrap, D. (2010). Food & Beverage Service. Hodder Education, Leicestershire.
4. Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Detay Yayıncılık, Ankara.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Total(%) 30
Contribution of In-term Studies to Overall Grade(%) 30
Contribution of Final Examination to Overall Grade(%) 70
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 3 3
Preparation for Quiz 6 3 18
Individual or group work 14 4 56
Preparation for Final exam 6 10 60
Course hours 14 4 56
Preparation for Midterm exam 4 10 40
Laboratory (including preparation) 4 4 16
Final exam 1 2 2
Homework 1 20 20
Presentation (including preperation) 2 5 10
Total Work Load281
Total Work Load / 30 (h)9.36
ECTS Credit of the Course10
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5
K6
K7 X
K8
K9 X X X X
K10
K11 X X
K12
K13
K14 X X X X
K15
K16
K17
K18
K19 X X
K20
K21
K22