Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | ŞULE ARDIÇ YETİŞ (ardicsule@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 | grasp technical knowledge about food and beverage service |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-6 Describe, synthesize, interpret, analyze and evaluate information and data relevant to a professional context. PO-16 Identify, use and care the physical environment, tools, equipments and technologies related to the field of tourism management. |
Examination |
| LO-2 | Gain skills about food and beverage service and apply them. |
PO-15 Demonstrate professionalism in dress, grooming, personal hygiene, and appearance that reflect standards expected of hospitality and tourism industry professionals. PO-16 Identify, use and care the physical environment, tools, equipments and technologies related to the field of tourism management. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| LO-3 | grasp about service personnel and their duties. |
PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-13 Work effectively both independently and with others. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| LO-4 | grasp concept of the bar, kinds of bar, and bar personnel and their duties. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| 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 | Verbal presentation, discussion |
| 2 | Service personnel and their duties | Verbal presentation, discussion |
| 3 | Equipments of the service | Verbal presentation, discussion |
| 4 | Preparations of the service (Mise en place) | Verbal presentation, discussion, practice |
| 5 | Service techniques | Verbal presentation, discussion, practice |
| 6 | Serving Guest and rules of service | Verbal presentation, discussion, practice |
| 7 | Breakfast service | Verbal presentation, discussion, practice |
| 8 | mid-term exam | |
| 9 | Room service | Verbal presentation, discussion, practice |
| 10 | Service of the some special meals | Verbal presentation, discussion, practice |
| 11 | Concept of the bar, kinds of bar | Verbal presentation, discussion |
| 12 | bar personnel and their duties | Verbal presentation, discussion |
| 13 | Bar equipments | Verbal presentation, discussion |
| 14 | Kinds of drinks | Verbal presentation, discussion |
| 15 | Wines, cocktails and wine service | Verbal presentation, discussion, practice |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Buyruk,Lütfi, 2011; Yiyecek İçecek Servisi Ders Notları, Nevşehir. | |
| 2 | Yörükoğlu,İlknur; M.Altuğ Yörükoğlu; 2007; Konaklama-Ağırlama İşletmelerinde Servis Yönetimi, Detay Yayıncılık, Ankara. | |
| 3 | Sökmen, Alptekin, 2008; Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 20 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | 15 | 8 | 20 |
| 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) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 2 | 10 | 20 |
| c) Performance Project | 8 | 1 | 8 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 3 | 6 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 4 | 8 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||