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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3003 SERVICE AND PRESENTATION TECHNIQUES COMPULSORY 2 1 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the student the importance of service and presentation, the rules and techniques of service, to provide them with service experience by improving their manual skills

Learning Outcomes of the Course Unit

1   to be able to define the basic concepts and principles of food service systems 2   to be able to experience with table layout and preparation techniques 3   to be able to experience hot and cold food service, beverage service and decorative food presentations 4   to be able to explain behavior rules 5   to be able to explain personel and equipment hygiene

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 BASIC SERVICE INFORMATION, PRE-SERVICE PREPARATIONS, STEPS OF SERVICE 2 SYSTEMS AND VARIETIES OF FOOD SERVICE 3 THE TECHNICAL EQUIPMENT OF SERVICE AND PRESENTATION, AND THEIR USE 4 TABLE LAYOUT AND PREPARATION TECHNIQUES 5 SERVICE OF HOT & COLD MEALS 6 SERVICE OF HOT & COLD MEALS 7 MID-TERM EXAM 8 MID-TERM EXAM 9 FOOD DECORATION ARTS & DECORATIVE FOOD PRESENTATION 10 SERVICE AND PRESENTATION OF ALCOHOLIC & NON-ALCHOHOLIC BEVERAGES 11 PRESENTATION OF HOT BEVERAGES 12 PRESENTATION OF BAKERY GOODS 13 BEHAVIOR RULES; PERSONAL HYGIENE 14 HYGIENE OF SERVICE SUPPLIES & EQUIPMENT 15 FINAL EXAM 16 FINAL EXAM

Recomended or Required Reading

Konaklama ve Yiyecek - Içecek işletmelerinde Servis Tekniği ve Uygulamaları. Alptekin Sökmen. Detay Yayıncılık Pratik Mutfak Rehberi - Lezzet Saati. Bülent Özükan. Boyut Yayın Grubu ENDÜSTRIYEL YIYECEK ÜRETIMI. Fermani Maviş. Detay Yayıncılık Hazır Yemek Sistemleri. Mustafa Tayar, Canan Hecer. Dora Yayıncılk

Planned Learning Activities and Teaching Methods

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 VZ Vize 2 FN Final 3 BNS BNS VZ*0.40+FN * 0.60 4 BUT Bütünleme Notu 5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Tutorials 12 1 12 Preparation for midterm exam 1 8 8 Preparation for final exam 1 10 10 Preparing assignments 1 2 2 Preparations before/after weekly lectures 12 2 24 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 5 5 LO.2 5 5 5 LO.3 5 5 5 LO.4 5 5 5 LO.5 5 5 5