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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 4065 PRINCIPLES OF FOOD AND BEVERAGE SERVICE ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

To obtain knowledge on food and beverage service, guest relations, service methods and banquet management

Learning Outcomes of the Course Unit

1   Learning about the description, importance and characteristics of F&B service 2   Learning about methods of communicating with the guests and its importance 3   Learning about the stages in F&B service 4   Learning about different service methods 5   Learning about banquet management

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The nature, social and economical structure of F&B service 2 The importance and qualities of the service personnel 3 Organisation scheme of the service department and workflow 4 Basic F&B service stages 5 Coordination of service at the restaurant and bar 6 Service methods 7 Midterm 8 Midterm 9 Service operations - Banquet: Sales and planning processes 10 Banquet production, service, personnel and hall planning 11 Hall set up, tables and seating plans, table set up (mise en place) 12 Service operations - Room service and minibar 13 Service operations - Bar 14 Service operations - Buffet service

Recomended or Required Reading

Jack Ninemeier (2000), Food and Beverage Management, Educational Inst of the Amer Hotel; 3rd edition

Planned Learning Activities and Teaching Methods

Lectures, case studies, technical visits, in-class discussions

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

The students are expected to gain basic theoretical knowledge and research skills on the subject and to establish causality between variables. A minimum %70 attendance is required.

Language of Instruction

English

Course Policies and Rules

A minimum %70 attendance is required. The students need to pass exams and participate in discussions, technical visits and study groups.

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Tuesdays 13.00 - 15.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 4 48 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Reading 1 15 15 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 121

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 4 5 LO.2 5 5 5 5 LO.3 5 5 LO.4 5 5 LO.5 5 5