FOOD AND BEVERAGE SERVICE
- Course
- GAMS201 - FOOD AND BEVERAGE SERVICE
- Department
- Gastronomy and Culinary Arts - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 6
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
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)
| Item | Type | Weight (%) |
|---|---|---|
| Ara Sınav | Midterm | 30 |
| Proje | Project | 30 |
| Final | Final | 40 |
| Total | 100 | |
Course outcomes
- 01 Identifying Food and Beverage Sector
- 02 Explaining Food and Beverage Sector with Industrial Examples
- 03 Introducing Food and Beverage Service Methods
- 04 Menu Varieties and Analyzing the Menu
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Yiyecek ve İçecek Sektörüne Giriş |
| Week 2 | Servis Görevlilerinin nitelikleri, sorumlulukları ve görev tanımları |
| Week 3 | Yiyece ve içecek birimlerinde hijyen ve sanitasyon uygulamaları |
| Week 4 | Yiyecek ve içecek servis birimleri ve kullanılan malzemeler |
| Week 5 | Mönü bilgisi |
| Week 6 | Mise en place |
| Week 7 | Vize Sınavları |
| Week 8 | İçecekler |
| Week 9 | Alkolsüz ve alkollü içecekler |
| Week 10 | Yiyecek ve içecek servis sırası |
| Week 11 | Mönü çeşitleri |
| Week 12 | Yiyecek servis teknkleri |
| Week 13 | Bar ve kokteyl terminolojisi |
| Week 14 | Final sınavı |
| Week 15 | - |
Reference Books & Course Materials
- 01 Food and Beverage Service 8th edition, Dennis Lillicrap and John Cousins
- 02 Öğretim görevlisi ders notları derlemesi, 2020
Learning Outcomes
- L01 Explaining Food and Beverage Sector with Industrial Examples SOLO 3
- L02 Identifying Food and Beverage Service Methods SOLO 2
- L03 Menu Varieties and Analyzing the Menu SOLO 4
- L04 Introducing Culinary Art Cutting Methods SOLO 2
- L05 Analyzing Kitchen Tools and Appliances SOLO 4
- L06 Introducing Culinary Art Cooking Methods SOLO 2
Program Outcomes
- P01 Demonstrate an understanding of the core subfields of psychology — including but not limited to clinical, developmental, cognitive, social, and biological/neuroscientific psychology — and their interconnections with other scientific disciplines, critically evaluating the value of a multidisciplinary approach to scientific inquiry in psychology.
- P02 Apply scientific methods, research techniques, measurement and psychometric principles (e.g., reliability, validity, scale development/adaptation), and quantitative/statistical reasoning to investigate psychological phenomena, recognizing methodological strengths, limitations, common reasoning fallacies, and the flaws of pseudoscience.
- P03 Employ logical, intuitive, and creative thinking to analyze psychological concepts, evaluate theories (including their historical and philosophical development), synthesize information, and solve complex problems related to cognition and behavior.
- P04 Integrate psychological theories and findings into practical settings (e.g., business, policy, clinical/counseling contexts, and daily life), applying foundational applied skills such as interviewing, observation, and case formulation, drawing meaningful conclusions to inform individual, organizational, and societal practices.
- P05 Describe key ethical principles in psychological research and practice, critically applying these principles to dilemmas across academic, professional, and everyday contexts.
- P06 Recognize how individual differences (e.g., beliefs, values, backgrounds) impact behavior and relationships; use psychological knowledge to prevent or resolve intercultural and interpersonal conflicts and promote inclusive, respectful interactions.
- P07 Exhibit self-regulation and self-awareness, demonstrating a commitment to psychological well-being, effective time management, constructive incorporation of feedback, and ongoing personal and professional development.
- P08 Collaborate effectively in diverse teams, demonstrating responsibility, bias awareness, conflict resolution skills, and leadership in achieving collective goals.
- P09 Communicate psychological knowledge clearly and appropriately for academic, professional, and public audiences using inclusive language, both in written and oral formats, and by accurately summarizing and presenting research findings.
- P10 Use information and communication technologies (including AI and digital media) responsibly and effectively for research, collaboration, and the dissemination of psychological knowledge.
- P11 Embrace lifelong learning and adaptability in response to evolving psychological knowledge and societal needs, engaging with global perspectives and demonstrating intercultural awareness.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | P11 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | - | - | - | - | - | - | - | - | - | - | - | - |
| L02 | - | - | - | - | - | - | - | - | - | - | - | - |
| L03 | - | - | - | - | - | - | - | - | - | - | - | - |
| L04 | - | - | - | - | - | - | - | - | - | - | - | - |
| L05 | - | - | - | - | - | - | - | - | - | - | - | - |
| L06 | - | - | - | - | - | - | - | - | - | - | - | - |