Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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ASP211 | FOOD AND BEVERAGE SERVİCE | 3 | 2 | 2 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Elective |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Lecturer MÜZEYYEN BÜŞRA SAĞLAM |
Instructor(s) of the Course Unit | Lecturer SEMANUR ÖNAL |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | Introducing the service departments, teaching the names, duties and criteria in the international literature of the people working in the service area. |
Contents of the Course Unit: | Explaining the qualifications that the service personnel should have, their duties, the points to be considered in their clothes. |
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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Defines the basic concepts used in the service area.(describe) |
The basic techniques used in the service are defined.(describe) |
Researches and analyzes the qualifications that a service worker should have.(analyzing) |
Applies how food and drinks are served.(apply) |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Course description and transfer to students | Expression, question-answer |
2 | Literature research | Food and beverage service | Expression, question-answer |
3 | Literature research | Purpose, place and importance of the food and beverage department | Expression, question-answer |
4 | Literature research | Relationship of food and beverage service with other departments | Expression, question-answer |
5 | Literature research | Qualifications of food and beverage personnel | Expression, question-answer |
6 | Literature research | Service department organization plan | Expression, question-answer |
7 | Literature research | Duties of Food and Beverage manager | Expression, question-answer |
8 | - | MID-TERM EXAM | - |
9 | Literature research | Definition of the concepts of Waiter, Komi, Sommelier and their duties | Expression, question-answer |
10 | Literature research | Points to be considered in the clothing of the service personnel | Expression, question-answer |
11 | Literature research | Points to consider in personal hygiene | Expression, question-answer |
12 | Literature research | Basic features of food and beverage personnel | Expression, question-answer |
13 | Literature research | Types and features of service trolleys | Expression, question-answer |
14 | Literature research | Servant types and features | Expression, question-answer |
15 | Literature research | Definition and types of cover | Expression, question-answer |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Sökmen, A. (2010). Yiyecek-içecek hizmetleri yönetimi ve işletmeciliği. Detay Yayıncılık. |
Sarıışık, M. Çavuş, Ş. & Karamustafa, K. (2010). Profesyonel restoran yönetimi: ilkeler, uygulamalar, ve örnek olaylar. Detay Yayıncılık. |
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 |
HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.
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4 | |||||
2 |
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD
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4 | |||||
3 |
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD
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4 | |||||
4 |
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
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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 |
MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
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3 | |||||
2 |
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
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4 | |||||
3 |
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
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4 | |||||
4 |
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
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4 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
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4 | |||||
2 |
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..
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4 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
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3 | |||||
2 |
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
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5 | |||||
3 |
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
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5 | |||||
4 |
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
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5 | |||||
5 |
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
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4 |
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 |
LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
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3 | |||||
2 |
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
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3 | |||||
3 |
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
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3 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
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4 | |||||
2 |
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
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4 | |||||
3 |
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
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0 | |||||
4 |
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
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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 |
ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
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4 | |||||
2 |
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
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5 | |||||
3 |
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
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3 | |||||
4 |
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
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3 | |||||
5 |
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
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1 | |||||
6 |
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
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3 |
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 | 2 | 28 |
Preliminary & Further Study | 10 | 5 | 50 |
Land Surveying | 2 | 4 | 8 |
Group Work | 2 | 8 | 16 |
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 | 1 | 4 | 4 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 8 | 8 |
Preparation for the Final Exam | 1 | 8 | 8 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 1 | 4 | 4 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 32 | 0 | 126 |
Total Workload of the Course Unit | 126 | ||
Workload (h) / 25.5 | 4,9 | ||
ECTS Credits allocated for the Course Unit | 5,0 |