Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FURKAN SOYSALDI (furkansoysaldi@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Giving technical knowledge about food and beverage service techniques; gaining some skills about food and beverage service which students need in their working life. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Can apply technical knowledge about food and beverage service. |
PO-4 Know how to organize and provide accommodation, food&beverage and other services served in hotel managements. PO-5 Easily apply the theoretical and practical knowledge obtained from school and internship practices. |
Examination Laboratory Exam |
| LO-2 | They can apply about food and beverage service. |
PO-4 Know how to organize and provide accommodation, food&beverage and other services served in hotel managements. PO-5 Easily apply the theoretical and practical knowledge obtained from school and internship practices. PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
Examination Laboratory Exam |
| LO-3 | They can use the physical environment, tools, equipments related to the field of gastronomy. |
PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
Laboratory Exam |
| LO-4 | Can care the physical environment, tools and equipments related to the field of gastronomy. |
PO-5 Easily apply the theoretical and practical knowledge obtained from school and internship practices. |
Examination Laboratory Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Concept of the food and beverage service, service personnel, equipments of the service, preparations of the service, serving guest and rules of service, concept of the bar and bevarage services | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Concept of the food and beverage service and the places of service | Lecturing. |
| 2 | Service personnel and their duties | Lecturing. |
| 3 | Equipments of the service. | Lecturing and presentation. |
| 4 | Preparations of the service (Mise en place) | Lecturing and presentation. |
| 5 | Service techniques and rules of service. | Lecturing and presentation. |
| 6 | Breakfast service and room service. | Lecturing and presentation. |
| 7 | Service of some special meals | Lecturing. |
| 8 | mid-term exam | |
| 9 | Concept of the bar, kinds of bar. | Lecturing. |
| 10 | Bar personnel and their duties. | Lecturing. |
| 11 | Bar equipments. | Lecturing and presentation. |
| 12 | Kinds of drinks and their service. | Lecturing and presentation. |
| 13 | Practice of service. | Practice at laboratory. |
| 14 | Practice of service. | Practice at laboratory. |
| 15 | Practice of service. | Practice at laboratory. |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Yörükoğlu, M.Altuğ. (1995). Otel İşletmelerinde Servis Yönetimi, Damla Matbaacılık, Konya. | |
| 2 | Sökmen, Alptekin, (2008). Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Lecture notes and projection machine and equipments of the service. | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | 13,14,15 | 4 | 30 |
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 30 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 3 | 14 | 42 |
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 1 | 4 | 4 |
| Own study for mid-term exam | 4 | 7 | 28 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 3 | 6 | 18 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 150 | ||