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FOOD AND BEVERAGE SERVICE TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GAS257 FOOD AND BEVERAGE SERVICE TECHNIQUES 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Source review Course Description, F&B Sector Origin and Growth, the Properties of F&B Sector, Classification of F&B Businesses and Food Service Industry Narration, Visual presentation
2 Article reading, Case study searching The Definition and Importance of Service, Hierarchy of F&B Service Department, Duties and Responsibilities of Employees, Food and Beverage Service Methods Narration, Case study analysis, Question and answer
3 Visual analysis Interior Design in F&B Service Areas and Guest Safety Visual material review, Class discussion
4 Literature review Food Service Tools and Equipments Narration, Practical demonstration, In-class practice
5 Book chapter reading, Field observation Beverage Service Tools and Equipments Narration, Practical demonstration, In-class practice
6 Book chapter reading, Field observation Table Service Tools and Equipments Narration, Practical demonstration, In-class practice
7 Revision, Group discussion prep General Review General evaluation, Sample exam questions, Group work
8 Visual analysis Service Stages I Presentation, Narration. Group work
9 Group discussion prep, Presentation draft Service Stages II Presentation, Narration. Group work
10 - MID-TERM EXAM -
11 Case study searching Preparation for Services, Mise-en-place Presentation, Case studies
12 Presentation draft The Menu Knowledge Presentation, Sample menu review
13 Case study searching Event Service Narration, Case study
14 Group discussion prep F&B Service Considerations and Course Review Discussion, Question and answer, Group evaluation
15 Revision General Review General evaluation, Sample exam questions, Group work
16 - FINAL EXAM -
17 - FINAL EXAM -