Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GMS219RESEARCH AND PRESENTATION TECHNIQUES (OPTIONAL)2+0+02526.12.2023
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 To provide basic information about food and beverage service and to provide them with the skills necessary for working life in service.
Course Content The concept of service and the importance of service, service personnel, service tools and equipment, preparation for service, rules regarding service, service techniques, bar and drink service.
Course Methods and Techniques .
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor -- -- --
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes .

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 12 3 36
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 1,5 38

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Knows technical information about food and beverage service
2 Have and apply food and beverage service skills
3 Knows the definition of bar, types of bars, bar staff and their duties.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition of service, its importance and service locations . .
2 Service personnel and their duties
3 Tools and materials used in the service
4 Preparation for service (Mise en place)
5 Service procedures
6 Service to the guest and rules regarding service
7 breakfast service
8 Midterm
9 Room service
10 Bazı özel yemeklerin servisi Barın tanımı, bar çeşitleri Bar personeli ve görevleri Bar araç-gereçleri, Şaraplar ve kokteyller, şarap servisi Final Sınavı ? 159 / 5.000 Çeviri sonuçları Çeviri sonucu Serving of some special dishes
11 Definition of bar, types of bars
12 Bar staff and their duties
13 Bar equipment, wines and cocktails, wine service
14 Final Exam

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

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