FOOD AND BEVERAGE SERVICES

Course Description

This course covers food and beverage service and customer satisfaction. Food and beverage segmentation. Information is given about the distribution of duties and the ways to follow them, as well as effective planning, operation, and inspection activities within the framework of general terminology, concepts, and procedures that will ensure effective management of the front part of food and beverage units (service). By learning operating procedures (such as using POS systems, solving guest complaints, taking orders, using sales techniques through suggestion, and managing the pre-work shift meeting), students learn how to be guest-oriented, profitable, and provide quality service. This course teaches students about human relations in gastronomy and tourism.

FOOD AND BEVERAGE SERVICES

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 9th edition John Cousins, Dennis Lillicrap, Suzanne Weekes
2. 02 Yiyecek ve İçecek Hizmetleri Yönetimi ve İşletmeciliği 7. Baskı, Doç. Dr. Alptekin Sökmen
3. 03 Payne-Palacio, J., & Theis, M. (2016). Foodservice management: Principles and practices (13th ed.). Pearson Education, Inc.

Learning Outcomes

1. L01 Identifying Food and Beverage Sector SOLO 2
2. L02 Explaining Food and Beverage Sector with Industrial Examples SOLO 4
3. L03 Introducing Food and Beverage Service Methods SOLO 2
4. L04 Menu Varieties and Analyzing the Menu SOLO 4

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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