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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3073 BAR AND SERVICE ELECTIVE 3 0 0 5

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

Having knowledge about the drinks served to ensure that basic information on whether the service.

Learning Outcomes of the Course Unit

1   Ability to apply basic concepts of Service 2   Having knowledge about the table layout and planning 3   Have information about the service of alcoholic and non-alcoholic beverages 4   Having knowledge about the types and cocktail preparation 5   To carry out wine tasting and applications

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Basic concepts, service department in the food and beverage business 2 Comply with the general rules of service personnel 3 Pre-service preparation guidelines and practices 4 Service methods and applications 5 Table layout and cover 6 Tablecloths, napkin folding patterns, 7 Midterm / Tablecloths, napkin folding patterns, 8 Beer service, maintenance and preparation of non-alcoholic beverages 9 Brandy, Cognac Gin, Vodka Rum, Tequila service 10 Red Wine service, White Wine service 11 Construction of cocktails and cocktails 12 Construction of cocktails and cocktails 13 What is the wine tasting How to do 14 What is the wine tasting How to do 15 Dönem Sonu Sınav 16 Dönem Sonu Sınav

Recomended or Required Reading

Aktaş, A. Ve Özdemir, B. (2005). Içki Teknolojisi. Ankara: Detay Yayıncılık Yrd.Doç.Dr.Yaşar YILMAZ, Servis Teknikleri, Detay Yayıncılık Katsigris, C. & Thomas, C. (2006). The Bar and Beverage Book. (4th Ed.). New Jersey

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 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 14 3 42 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 10 10 Preparation for final exam 1 10 10 Preparing presentations 3 6 18 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 124

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 1 1 1 1 1 LO.2 4 1 1 1 1 1 LO.3 4 1 1 1 1 1 LO.4 4 1 1 1 1 1 LO.5 4 1 1 1 1 1