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GENERAL INFLIGHT CATERING SERVICE PROCEDURES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
SKE160 GENERAL INFLIGHT CATERING SERVICE PROCEDURES 2 3 3 3

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Chapter Reading Catering History, Importance and Influences of Catering Services on Passengers Presentatition,expression,answer the question
2 Chapter Reading Communication with Passengers According to Passenger Psychology Presentatition,expression,answer the question
3 Chapter Reading In-flight beverages Presentatition,expression,answer the question
4 Chapter Reading Catering and Service Techniques, Major Factors in Catering Planning Presentatition,expression,answer the question
5 Chapter Reading Meal service according to aircraft types and flight times Presentatition,expression,answer the question
6 Chapter Reading Galley definition,Galley preparations, Galley Types, Galley Equipment and Control Presentatition,expression,answer the question
7 Chapter Reading Materials loaded on aircraft by catering companies Presentatition,expression,answer the question
8 - MID-TERM EXAM -
9 Chapter Reading Economy Class Service and Business Class Service Presentatition,expression,answer the question
10 Chapter Reading Inflight Catering Services Presentatition,expression,answer the question
11 Chapter Reading Inflight Catering Services Presentatition,expression,answer the question
12 Chapter Reading World Cuisines -1 Presentatition,expression,answer the question
13 Chapter Reading World Cuisines -2 Presentatition,expression,answer the question
14 Chapter Reading World Cuisines -3 Presentatition,expression,answer the question
15 Chapter Reading Overview Presentatition,expression,answer the question
16 - FINAL EXAM -
17 - FINAL EXAM -