| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| SKE160 | GENERAL INFLIGHT CATERING SERVICE PROCEDURES | 2 | 3 | 3 | 3 |
Objectives and Contents |
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|---|---|
| Objectives: | The sum of the services provided to passengers during the flight. In addition to developing techniques and modernization, catering planning is a comprehensive and detailed activity based on today's conditions. It is aimed that the food tray in front of the passenger learn many stages until the passenger arrives in front of passengers. |
| Content: | This lesson includes Catering History, Importance of Catering Services, Effects of Catering Services on Passengers, In-flight Drinks, Importance of Catering on Flight, Major Factors in Catering Planning, Food Service by Plane Types, Galley Definition, Galley Preparations, Galley Types, Galley Equipments and Control, Standard Food Service Types, Service Types by Passenger Quality, Economy Class Service and Business Class Service, Food heating procedures, Drinks served on board. |