Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| 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) | BURCU GÜLSEVİL BELBER, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| With this course the student to earn qualifications application of international service methods, service breakfast, preparation of sauces service, service food groups and dealing with VIP guests | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Will be able to apply international service methods. |
PO-4 Know how to organize and provide accommodation, food&beverage and other services served in hotel managements. 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 |
| LO-2 | Will be able to service for breakfast |
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 Performance Project |
| LO-3 | Will be able to prepare sauces service |
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 Performance Project |
| LO-4 | Will be able to service food groups. |
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 Performance Project |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| nutrition, menu planning, service, service to VIP guests | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | to determine / apply of breakfast service methods | lecture, application |
| 2 | to determine / apply of service methods in bar | lecture, application |
| 3 | to prepare breakfast cover | lecture, application |
| 4 | to service breakfast types | lecture, application |
| 5 | to prepare sauce | lecture, application |
| 6 | to service sauce | lecture, application |
| 7 | to service pastries | lecture, application |
| 8 | mid-term exam | |
| 9 | to service the main dining | lecture, application |
| 10 | to service sweets and fruits | lecture, application |
| 11 | to service cheeses | lecture, application |
| 12 | to meet guests | lecture, application |
| 13 | to control guest satisfaction | lecture |
| 14 | to control service flow | lecture |
| 15 | to deal with VIP guests | lecture |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Sökmen, A. ( 2003) Yiyecek ve İçecek Yönetimi. Ankara: Detay Yayıncılık | |
| 2 | Türksoy, A. (1997) Yiyecek İçecek Hizmetleri Yönetimi. Ankara: Turhan Kitapevi | |
| 3 | Aktaş, A. ( 2001)Yiyecek ve İçecek Yönetimi. Antalya: Livane Matbaası | |
| Required Course instruments and materials | ||
| food and beverage laboratory, cd, projection, book | ||
| 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 | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 2 | 4 |
| b) Search in internet/Library | 2 | 2 | 4 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 12 | 1 | 12 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 4 | 20 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 4 | 20 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||