General Information about the Course

Course Code:	GMS210
Course Title:	Food and Beverage Service Techniques
Course Semester:	4. Semester / Spring
Course Credits:	Theoretical Practical Credit ECTS 2 1 3 6
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Burak Mil
Course Assistants:

Purpose and content of the course

Course Objectives:	To comprehend the methods of serving food and beverages.
Course Objective:	To know the organization of the food and beverage service, the principles of the food and beverage service, the tools used in the food and beverage service, the preparation studies in the food and beverage service and the food and beverage service methods.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) 1. Knows the service types. 2. Knows how to open covers and table design. 3. Knows the features and usage of the tools used in the service. 4. Knows the service steps.

Skills (Describe as Cognitive and/or Practical Skills.)

1) 1. Lists the food and beverage service organization chart. 2. Lists the rules to be followed in food and beverage service.

Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)

1) 1. Uses the tools used in food and beverage service correctly.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	1. Uses the tools used in food and beverage service correctly.
2)	Organizational structure in food and beverage businesses
3)	Equipment and equipment for production and service in food and beverage businesses
4)	Hall layout in food and beverage businesses
5)	Table cloth, cover cover, molton, foam cover usage purposes and laying, collecting applications
6)	Napkin types and usage areas, napkin folding applications
7)	Cover types and characteristics
8)	Covering applications
9)	Plate and tray transport methods
10)	Plate and tray handling applications
11)	French service system and its features
12)	English style service system and its features
13)	Russian-style service system and its features
14)	American style service system and its features
References: "1.Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Ankara: Detay Yayıncılık. 2.Yılmaz, Y. (2016). Otel ve Yiyecek İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Ankara: Detay Yayıncılık. 3.Altınel, H. (2017). Banket ve Servis Yönetimi. Ankara: Detay Yayıncılık. 4.Yılmaz, Y. (2014). Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi. Ankara: Detay Yayıncılık"

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) xxx
1) aaa
2) bbb
2) xxx
3) xxx
4) xxx
5) xxx
6) xxx
7) xxx
8) xxx
9) xxx
10) xxx
11) xxx
12) xxx
13) xxx
14) xxx

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Report Submission		% 0
Bütünleme		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Discussion		% 0
Participation		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class	14	42
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	14	42
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	28
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	10	30
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		186
ECTS (30 saat = 1 AKTS )		6