FOOD AND BEVERAGE SERVICE TECHNIQUES PROGRAMME COURSE DESCRIPTION

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

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to develop the competencies of serving in classical and modern methods by equipping students about basic service principles.
Contents of the Course Unit:	The content of this course is to understand the fundamentals of the food and beverage sector, master the use of its tools and equipment, execute service stages from welcoming guests to presenting accounts, and develop specialized skills for menu knowledge and event service.

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.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Source review	Course Description, F&B Sector Origin and Growth, the Properties of F&B Sector, Classification of F&B Businesses and Food Service Industry	Narration, Visual presentation
2	Article reading, Case study searching	The Definition and Importance of Service, Hierarchy of F&B Service Department, Duties and Responsibilities of Employees, Food and Beverage Service Methods	Narration, Case study analysis, Question and answer
3	Visual analysis	Interior Design in F&B Service Areas and Guest Safety	Visual material review, Class discussion
4	Literature review	Food Service Tools and Equipments	Narration, Practical demonstration, In-class practice
5	Book chapter reading, Field observation	Beverage Service Tools and Equipments	Narration, Practical demonstration, In-class practice
6	Book chapter reading, Field observation	Table Service Tools and Equipments	Narration, Practical demonstration, In-class practice
7	Revision, Group discussion prep	Service Stages I	General evaluation, Sample exam questions, Group work
8	Visual analysis	Service Stages II	Presentation, Narration. Group work
9	Group discussion prep, Presentation draft	General Review	Presentation, Narration. Group work
10	-	MID-TERM EXAM	-
11	Case study searching	Preparation for Services, Mise-en-place	Presentation, Case studies
12	Presentation draft	The Menu Knowledge	Presentation, Sample menu review
13	Case study searching	Event Service	Narration, Case study
14	Group discussion prep	F&B Service Considerations and Course Review	Discussion, Question and answer, Group evaluation
15	Revision	General Review	General evaluation, Sample exam questions, Group work
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Remarkable Service: The Culinary Institute of America. (2014). Remarkable service (3rd ed.). John Wiley & Sons.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	50		Classical Exam
Final Exam	1	50		Classical Exam
TOTAL	2	100

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.
2	Interpret the basic concepts, areas and approaches related to the field.

KNOWLEDGE
Factual
	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.
2	Compare national and international cuisines in terms of similarities and differences.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.
2	Prepare the technical infrastructure and contents of kitchen activities.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.
2	Collaborate with shareholders in the field to bring new ideas, products to the market.
3	Integrate basic kitchen techniques and product preparation principles into today's technology.
4	Plan the work schedule and workflow in food and beverage enterprises.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.
3	They organizes participation to national and international competitions and fairs in its field.

OCCUPATIONAL
Learning to Learn
	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.
2	Find planning, executioning and editing mistakes systematicly related to his field.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.
2	They organize activities related to the field.

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.
2	Design social and social projects in his / her field using historical, cultural and geographical riches.
3	Perform scientific researches using knowledge and skills related to his field.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	0	0	0
Preliminary & Further Study	0	0	0
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	0	0	0
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	0	0	0