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SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY223 SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Difficulty of food and beverage organizations, determination of service method to be applied -
2 - Vehicles used in serviced -
3 - World services -
4 - French, English, Russian services -
5 - Mixed service, soup service -
6 - Service of pastry and Ramadan -
7 - Cheese, salad, flambe, oyster service -
8 - MID-TERM EXAM -
9 - Protocols and service layouts at banquets -
10 - Guest types and behaviors -
11 - Guest hospitality techniques -
12 - Napkin folding -
13 - Food and beverage service -
14 - Hygiene, sanitation and garbage -
15 - Bar service techniques -
16 - FINAL EXAM -
17 - FINAL EXAM -