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. |