ECTS - Food and Beverage Planning and Presentation Techniques
Food and Beverage Planning and Presentation Techniques (TKİŞ207) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Food and Beverage Planning and Presentation Techniques | TKİŞ207 | 3. Semester | 1 | 0 | 0 | 3 | 7 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | Turkish |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Associate (Short Cycle) |
| Mode of Delivery | Distance |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer. |
| Course Lecturer(s) |
|
| Course Objectives | The aim of this course is to cover the basic knowledge and skills necessary for those involved at a variety of levels in food and beverage service. The course also provides a framework on which to build further studies and on which to relate further acquired knowledge and experience. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | To understand and appreciate the food service industry, students must be acquainted with its history, scope and trends. The major classifications of food service systems, food service organizational theory and the levels of personnel involved within the organizational structure. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | THE FOOD AND BEVERAGE SERVICE | Chapter 1 |
| 2 | THE ROLE OF CUSTOMER | Chapter 2 |
| 3 | FOOD SERVICE ORGANIZATION AND SYSTEMS | Chapter 3 |
| 4 | NUTRITION AND FOOD SERVICE INDUSTRY | Chapter 4 |
| 5 | SANITATION IN FOOD SERVICE OPERATIONS | Chapter 5 |
| 6 | Midterm Exam | Midterm Exam |
| 7 | MENU PLANNING | Chapter 6 |
| 8 | PURCHASING AND RECEIVING | Chapter 7 |
| 9 | FOOD SERVICE EQUIPMENT | Chapter 8 |
| 10 | FOOD SERVICE PROCEDURES | Chapter 9 |
| 11 | STYLES OF SERVICE | Chapter 10 |
| 12 | BEVERAGE SERVICE PROCEDURES | Chapter 11 |
| 13 | SERVICE MANAGEMENT | Chapter 12 |
| 14 | SAFETY AND CLEANING | Chapter 13 |
| 15 | COST MANAGEMENT | Chapter 14 |
| 16 | Final Exam | Final Exam |
Sources
| Course Book | 1. Introduction to Food and Beverage Service, G. Brown, K. Hepner, A. Deegan, Longman , 1999 |
|---|---|
| Other Sources | 2. Food and Beverage Service,D. Lilli crap, J. Cousins, R. Smith, ELST Publihers, 1998 |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 5 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | 1 | 10 |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 20 |
| Final Exam/Final Jury | 1 | 65 |
| Toplam | 4 | 100 |
| Percentage of Semester Work | 35 |
|---|---|
| Percentage of Final Work | 65 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | The skills of understanding, explaining, and using the fundamental concepts of tourism and accommodation management | X | ||||
| 2 | Analyzing and designing management techniques and practices in tourism and accommodations | X | ||||
| 3 | Understanding the planning, organizing, executing, coordinating and control functions of tourism and accommodation management, along with explanation and implementation of them. | X | ||||
| 4 | Understanding the strategic, tactical and operational dimensions of the tourism and accommodation management. | X | ||||
| 5 | Ability to use the modern techniques and technological devices of tourism industry. | X | ||||
| 6 | Improving the ability to effectively implement the knowledge and skills in alternative tourism areas. | X | ||||
| 7 | Concentrating practice along with theoretical frame of tourism management. | X | ||||
| 8 | Developing the skills of communication. | X | ||||
| 9 | Understanding the trends in the tourism industry. | X | ||||
| 10 | Having the quality consciousness in the tourism industry. | X | ||||
| 11 | Adopting work ethic and social responsibility in the tourism industry | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | |||
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 15 | 10 | 150 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | |||
| Prepration of Final Exams/Final Jury | |||
| Total Workload | 150 | ||