COURSE UNIT TITLE

: CATERING AND GENERAL SERVICE PROCEDURES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
KBN 2006 CATERING AND GENERAL SERVICE PROCEDURES COMPULSORY 2 1 0 6

Offered By

Civil Aviation and Cabin Services

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

PINAR GÜNEL

Offered to

Civil Aviation and Cabin Services

Course Objective

Its explain the catering materials, types and service procedures in a way that aims to ensure passenger satisfaction without hindering flight safety throughtout the flight.

Learning Outcomes of the Course Unit

1   Students will be able to define the reason for the catering and catering materials in the cabin.
2   Students will be able to learn the points to be considered while serving.
3   Students will be able to learn standard service methods and service types according to classes.
4   Students will be able to learn about hygiene rules, beverage and service types.
5   Students will be able to learn about the food cultures of different countries.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Reasons for the Offering
2 Service Preparation
3 Considerations While Serving
4 Catering Supplies
5 Protection of Catering Items
6 Considerations Regarding Loading and Delivery
7 Standart Sevice Procedures-Service Types According to Passenger Characteristics
8 Mid-Term Exam
9 Standard Service Procedures-Service Types According to Passenger Characteristics
10 Hygiene Rules-Occupational Health and Safety
11 Stationery
12 Types of Alcoholic and Non-Alcoholic Beverages
13 Beverage Service Rules
14 Food Service Rules
15 Food Cultures of Countries
16 Final Exam

Recomended or Required Reading

Textbook(s):
1) Food and Beverage Services, Doç.Dr.Dündar Denizer,T.C. Anatolian University Publication No:2540, Open Education Publication No:1511
2) Food and Beverage Services, A. Sökmen (2011), Detay Yayıncılık
3) Food and Beverage Industry, Atatürk University, General Tourism, Arş. Gör. Sercan Benli
4)SHGM Passenger Service, AIrports Departments, Publication Number: HAD/T-20, Pegem Publishing, 2011
5)Glossary of Aviation Terms, DHMI, 2011


Supplementary Book(s):
World Cuisine 1, T.C. Anatolian University Publication No:3309, Open Education Publication No:2171

Planned Learning Activities and Teaching Methods

Face to face expression technique in the classroom, discussion and problem solving, reading research, classroom applications

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 FIN FINAL EXAM
3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + FIN * 0.50
4 RST RESIT
5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.50 + RST * 0.50


Further Notes About Assessment Methods

None

Assessment Criteria

Exams: There will be held on two in class exams; midterm exam and final exam during the semester.
Grades: 50 % Midterm Exam, 50 % Final Exam, 50 % Make-up Exam.

Language of Instruction

Turkish

Course Policies and Rules

1) Attending at least 70 percent of lectures and fulfill the requirements of the course are mandatory.
2) Plagiarism of any type will result in disciplinary action.

Contact Details for the Lecturer(s)

pinar.gunel@deu.edu.tr

Office Hours

Monday, 13:00 - 16:30, Ground Floor, No: Z-08, Efes Vocational School, Selçuk / IZMIR.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Student Presentations 6 2 12
Preparation about subject 12 4 48
Preparation for midterm exam 1 12 12
Preparation for final exam 1 12 12
Reading 6 2 12
In-class practices 10 1 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 146

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15
LO.143533
LO.23533
LO.333533
LO.4335323
LO.53335323

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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