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FOOD AND BEVERAGE SERVİCE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP211 FOOD AND BEVERAGE SERVİCE 3 2 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Course description and transfer to students Expression, question-answer
2 Literature research Food and beverage service Expression, question-answer
3 Literature research Purpose, place and importance of the food and beverage department Expression, question-answer
4 Literature research Relationship of food and beverage service with other departments Expression, question-answer
5 Literature research Qualifications of food and beverage personnel Expression, question-answer
6 Literature research Service department organization plan Expression, question-answer
7 Literature research Duties of Food and Beverage manager Expression, question-answer
8 - MID-TERM EXAM -
9 Literature research Definition of the concepts of Waiter, Komi, Sommelier and their duties Expression, question-answer
10 Literature research Points to be considered in the clothing of the service personnel Expression, question-answer
11 Literature research Points to consider in personal hygiene Expression, question-answer
12 Literature research Basic features of food and beverage personnel Expression, question-answer
13 Literature research Types and features of service trolleys Expression, question-answer
14 Literature research Servant types and features Expression, question-answer
15 Literature research Definition and types of cover Expression, question-answer
16 - FINAL EXAM -
17 - FINAL EXAM -