Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
1GMS111SERVICE TECHNIQUES3+1+04320.10.2026
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The objective of this course is to equip students with professional-level service skills by integrating the following areas: the general structure of the food and beverage industry; the organization of the service department; the duties, authority, and professional qualifications of service personnel; standards for the use and maintenance of service areas, tools, and equipment; comprehensive menu knowledge and planning principles; types of alcoholic and non-alcoholic beverages and their service methods; basic and advanced service techniques (such as French, English, Russian, American, *couvert*, flambé, and *guéridon* service); the fundamentals of protocol, banquet service, and bar management; as well as hygiene, sanitation, HACCP, and customer relations/communication management.
Course Content The historical development of the food and beverage industry and the classification of establishments; the hierarchical structure, job descriptions, and dress code standards for service and bar staff; service areas, including tables, chairs, linens, glassware, chinaware, and metalware, along with their maintenance; hygiene, sanitation, food and personnel hygiene, and HACCP principles; fundamental service rules, carrying techniques, types of table settings (covers), and napkin folding; various service styles (French, English, Russian, American, and Turkish service; buffet, cafeteria, self-service, and quick service); advanced service techniques (side-table service/guéridon, flambéing, the service of meat, fish, soup, and desserts, and carving/tranching); the service of alcoholic and non-alcoholic beverages, as well as cocktails; menu planning, menu psychology, and presentation styles; banquet and protocol service, including seating arrangements; bar management and hierarchy; contemporary/emerging service techniques; and guest profiles, complaint management, and customer satisfaction.
Course Methods and Techniques The course will be conducted through the integration of theoretical and practical content.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI . furkan.baltaci@hku.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Dr. Hüseyin ALTINEL- Banket ve Servis Yönetimi (Detay Yayıncılık).
Prof. Dr. Derman KÜÇÜKALTAN- Yiyecek İçecek Servisi (TRAMEP)
Doç. Dr. Serkan ŞENGÜL- Yiyecek ve İçecek Servisi: Klasik ve Modern Yaklaşım (Detay Yayıncılık).
Course Notes This course aims to equip students with the competencies to welcome and see off guests, and to serve food and beverages using both classic and modern methods.
Documents .
Assignments .
Exams .

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 2 30
Hours for off-the-c.r.stud 15 2 30
Presentation 12 2 24
Mid-terms 1 1 1
Practice 2 4 8
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 3 94

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Ability to explain the structure of the food and beverage industry, types of establishments, the hierarchy within the service department, and staff job descriptions.
2 Identifying all tools, equipment, and textile items used in dining areas, and being able to carry out their maintenance and preparation (mise en place) processes.
3 Ability to create a safe service environment in compliance with hygiene, sanitation, HACCP, and personal grooming standards.
4 Ability to fully execute fundamental, classic (French, English, Russian, American), and advanced (guéridon, flambé, carving/tranching) service techniques.
5 Ability to analyze menu types, menu planning principles, menu psychology, and beverage pairings/service.
6 The ability to professionally manage and oversee banquets, protocol arrangements, bar operations, and contemporary service techniques, as well as guest relations and complaint handling.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to the Food and Beverage Industry and Departmental Organization Text Book .
2 Qualifications, Duties, and Hierarchy of Service and Kitchen Staff Text Book
3 Hygiene, Sanitation, HACCP, and Occupational Safety in Service Areas Text Book
4 Service Areas, Dining Room Design, and Equipment/Supplies Knowledge Text Book
5 Preparation for Service (Mise en Place), Sideboard Setup, and Types of Table Settings (Couverts) Text Book
6 Basic Service Rules, Carrying Techniques, and Clearing Empty Items Text Book
7 Classic Service Methods (French, English, Russian, American, Turkish) Text Book
8 Midterm Text Book
9 Specialized Visa Service Types (Buffet, Cafeteria, Room Service, Fast Food) Text Book
10 Advanced Service Techniques (Gueridon, Flambé, Carving Service) Text Book
11 Knowledge of Alcoholic and Non-Alcoholic Beverages and Service Techniques Text Book
12 Menu Information, Menu Planning Principles, and Menu Psychology Text Book
13 Banquet Management and Protocol Service Principles Text Book
14 Bar Management, Contemporary Service Techniques, and Guest Communication
15 Final Exam Text Book

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1 4 5
C2 5
C3 5
C4 5 4
C5 5 4
C6 4 5

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant