FOOD AND BEVERAGE SERVICE

Course Description

This course is designed to cover the practical skills and knowledge necessary for effective food and beverage service in a variety settings. Topics include greeting/service, dining room set-up, profitability, menu sales, merchandising, service styles and reservations. Upon completion, students should be able to demonstrate competence in human relations and the skills required in the service of foods and beverages. Various food and beverage service techniques and effective customer service skills and attitudes will be developed and practiced. This course will introduce basic knowledge of baverages. Mandatory SmartServe certification addresses legal responsibilities and obligations of serving alcohol in a licensed establishment.

FOOD AND BEVERAGE SERVICE

Evaluation Tools (Active Term)

Course outcomes

1. 01 Identifying Food and Beverage Sector
2. 02 Explaining Food and Beverage Sector with Industrial Examples
3. 03 Introducing Food and Beverage Service Methods
4. 04 Menu Varieties and Analyzing the Menu

Course Syllabus

Reference Books & Course Materials

1. 01 Food and Beverage Service 8th edition, Dennis Lillicrap and John Cousins
2. 02 Öğretim görevlisi ders notları derlemesi, 2020

Learning Outcomes

1. L01 Explaining Food and Beverage Sector with Industrial Examples SOLO 3
2. L02 Identifying Food and Beverage Service Methods SOLO 2
3. L03 Menu Varieties and Analyzing the Menu SOLO 4
4. L04 Introducing Culinary Art Cutting Methods SOLO 2
5. L05 Analyzing Kitchen Tools and Appliances SOLO 4
6. L06 Introducing Culinary Art Cooking Methods SOLO 2

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix