Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GSY325 |
CATERING |
5 |
3 |
3 |
5 |
GENERAL INFORMATION |
Language of Instruction : |
Turkish |
Level of the Course Unit : |
, TYY: + , EQF-LLL: , QF-EHEA: |
Type of the Course : |
Elective |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
|
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
The purpose of this study is to provide information about the businesses serving the bulk of people in the food and beverage industry. |
Contents of the Course Unit: |
The content of this course is the workflows, menus, costs, managements, banquets, organizations and buffets of the service providers. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Submit a report on the difficulties that collective services may face. |
Plan a banquet organization. |
Explain how to manage a collective meal organization. |
List how hygiene standards will be provided in food organizations. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
Week |
Preparatory |
Topics(Subjects) |
Method |
1 |
Reading |
F&B sector, management and functions |
Applying |
2 |
Reading |
Banquet, meaning and scope |
Applying |
3 |
Reading |
F&B business pricing |
Applying |
4 |
Reading |
Coffee break menu preparation |
Applying |
5 |
Reading |
Organization, management and coordination at banquets |
Applying |
6 |
Reading |
The relationship between the banquet and the other units, coordination and supervision |
Applying |
7 |
Reading |
Buffet and cocktail organization |
Applying |
8 |
- |
MID-TERM EXAM |
- |
9 |
Reading |
Preparing cocktail menu |
Applying |
10 |
Reading |
F&B production process |
Applying |
11 |
Reading |
Inspection stages and labor cost control in F&B production process |
Applying |
12 |
Reading |
Preparing buffet menu |
Applying |
13 |
Reading |
Banquet organization marketing |
Applying |
14 |
Reading |
Hygiene and sanitation in F&B establishments |
Applying |
15 |
Reading |
Preparing baby shower, henna, tea time and party menus |
Applying |
16 |
- |
FINAL EXAM |
- |
17 |
- |
FINAL EXAM |
- |
SOURCE MATERIALS & RECOMMENDED READING |
Yılmaz, Y. (2006). Otel ve Yiyecek-İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Detay. |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Explain the basic concepts of Social Service, working fields and application frameworks.
|
0 |
|
|
|
|
|
2 |
Uses up-to-date information on Social Service field by associating it with the theory and application information of Social Service.
|
0 |
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Establish the link between the application frameworks of Social Service.
|
0 |
|
|
|
|
|
2 |
Evaluate the developments in the field of migration, globalization and human rights in the new world by using the theoretical knowledge in the field.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Using the research methods related to the field of Social Service, concludes scientific conclusions about social problems.
|
0 |
|
|
|
|
|
2 |
Examine the spatial legislation of Social Service and develop new strategies for implementation.
|
0 |
|
|
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Solve the problems specific to the field of Social Service according to scientific data.
|
0 |
|
|
|
|
|
2 |
Conduct trainings for individual, family and society by using advanced theoretical and practical knowledge in the field of Social Service.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Develop his / her competence in this area by taking the leadership role in working with individuals, groups and society and taking responsibility as a team member.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Describes a life worthy of dignity of the person who is the subject of social service science.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Configures the communication between institutions in order to solve the problems.
|
0 |
|
|
|
|
|
2 |
Uses the educational role in the social service area.
|
0 |
|
|
|
|
|
3 |
Produces projects that will increase the consciousness level of the society.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Collaborate with other professionals in the work team through an interdisciplinary approach at the stage of Social Service intervention
|
0 |
|
|
|
|
|
2 |
Acts as a social worker in accordance with the laws, regulations and professional ethics rules.
|
0 |
|
|
|
|
|
3 |
Organize their work in accordance with their rights and responsibilities as an individual.
|
0 |
|
|
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
Lecture & In-Class Activities |
14 |
3 |
42 |
Preliminary & Further Study |
14 |
3 |
42 |
Land Surveying |
0 |
0 |
0 |
Group Work |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Reading |
0 |
0 |
0 |
Assignment (Homework) |
0 |
0 |
0 |
Project Work |
0 |
0 |
0 |
Seminar |
0 |
0 |
0 |
Internship |
0 |
0 |
0 |
Technical Visit |
0 |
0 |
0 |
Web Based Learning |
0 |
0 |
0 |
Implementation/Application/Practice |
0 |
0 |
0 |
Practice at a workplace |
0 |
0 |
0 |
Occupational Activity |
0 |
0 |
0 |
Social Activity |
0 |
0 |
0 |
Thesis Work |
0 |
0 |
0 |
Field Study |
0 |
0 |
0 |
Report Writing |
0 |
0 |
0 |
Final Exam |
1 |
4 |
4 |
Preparation for the Final Exam |
8 |
3 |
24 |
Mid-Term Exam |
1 |
3 |
3 |
Preparation for the Mid-Term Exam |
6 |
2 |
12 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
44 |
0 |
127 |
|
Total Workload of the Course Unit |
127 |
|
|
Workload (h) / 25.5 |
5 |
|
|
ECTS Credits allocated for the Course Unit |
5,0 |
|