Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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GSY223 | SERVICE TECHNIQUES AND PROFESSIONAL ETIQUETTE | 3 | 3 | 3 | 6 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEVRUZ BERNA TATLISU |
Instructor(s) of the Course Unit | Lecturer KEMAL ŞAHANLIK |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | This course aims to enhance the competence of serving the intended students in classical and modern procedures by equipping them with basic service principles. |
Contents of the Course Unit: | The content of this course is to welcome and accompany the guests, to present the menu card, to take orders, to present the account, to improve the service skills in different procedures and concepts. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Students can distinguish THE differences between service types. |
Students can organize and improve service procedures. |
Students can take action in case of unexpected events that may occur during service. |
Make definition of the etiquettes. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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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 | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Alptekin, S., (2006). Yiyecek İçecek Hizmetleri Yönetimi Ve İşletmeciliği, Detay, Ankara. |
Alptekin, S., (2009). Yiyecek-İçecek İşletmelerinde Servis Teknikleri ve Uygulamaları, Detay, Ankara. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define basic concepts about gastronomy.
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3 | |||||
2 |
Interpret the basic concepts, areas and approaches related to the field.
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2 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.
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2 | |||||
2 |
Compare national and international cuisines in terms of similarities and differences.
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4 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Categorize food hygiene and safety into accepted standards and practices.
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4 | |||||
2 |
Prepare the technical infrastructure and contents of kitchen activities.
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2 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply theoretical knowledge about food science into the field of gastronomy.
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1 | |||||
2 |
Collaborate with shareholders in the field to bring new ideas, products to the market.
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0 | |||||
3 |
Integrate basic kitchen techniques and product preparation principles into today's technology.
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3 | |||||
4 |
Plan the work schedule and workflow in food and beverage enterprises.
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2 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Calculate costs in the food and beverage field.
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2 | |||||
2 |
Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
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2 | |||||
3 |
Organizes participation to national and international competitions and fairs in its field.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.
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0 | |||||
2 |
Find planning, executioning and editing mistakes systematicly related to his field.
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2 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Express their ideas using presentation and communication techniques in deliberate and verbal ways.
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2 | |||||
2 |
Organize activities related to the field.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
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1 | |||||
2 |
Design social and social projects in his / her field using historical, cultural and geographical riches.
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0 | |||||
3 |
Perform scientific researches using knowledge and skills related to his field.
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0 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 4 | 56 |
Preliminary & Further Study | 14 | 4 | 56 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 4 | 4 |
Preparation for the Final Exam | 10 | 2 | 20 |
Mid-Term Exam | 1 | 3 | 3 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 47 | 0 | 153 |
Total Workload of the Course Unit | 153 | ||
Workload (h) / 25.5 | 6 | ||
ECTS Credits allocated for the Course Unit | 6,0 |