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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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Identify the fundamental structure and types of businesses within the food and beverage sector.
Differentiate the hierarchical structure of an F&B department and the basic duties of each employee.
Name the basic equipment used in food service and determine their proper purpose.
Correctly identify and place the service items used in table settings.