| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | TRZ2052018839 | FOOD AND BEVERAGE SERVICE –II | Zorunlu | 2 | 3 | 4 |
|
| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| To apply international service methods to students with this course. Make breakfast service. Preparing sauces for servlets. Having service of food groups. VIP will be qualified to deal with guests. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
| Öğr. Gör. Mustafa Sarı |
| Öğrenme Çıktıları |
| 1 | Prepare breakfast service | | 2 | Having service of food groups; | | 3 | To use foreign language during service; | | 4 | To be competent in customer and staff relations; |
|
| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
|
Identify and implement breakfast service methods. Determining and applying the service methods to be applied in the restaurant Determining and applying the service methods in the room. Determine and apply the service form of the banquet. Have breakfast served in a variety of ways. Breakfast service to make closing transactions. To make and follow the sauce service. To control the satisfaction. To follow and control the flow of the service. |
| Haftalık Ayrıntılı Ders İçeriği |
|
| 1 |
Identify and implement breakfast service methods. To determine and apply the service methods to be applied in the restaurant. | | | | 2 | Identify and implement service methods in the room. To determine and implement the service of a banker service. | | | | 3 | Breakfast kuveri prepare. Prepare breakfast buffet. | | | | 4 | Have breakfast served in a variety of ways. Breakfast service to make closing transactions. | | | | 5 | To prepare the sauce tools. To prepare the sauce according to the characteristics. | | | | 6 | To make and follow sauce service. | | | | 7 | To make and follow the services of the cold starters To make / follow the services of the hot starters. | | | | 8 |
Midterm | | | | 9 | To make and follow the service of pastries. To make and follow the service of the cakes. | | | | 10 | To make and follow the service of the main dishes. To make and follow the service of sweet and fruity. | | | | 11 | Have cheeses served / followed. Get information about the guest. | | | | 12 | Inform and assign the staff. Meet the guest | | | | 13 | Inform and assign the staff. Meet the guest | | | | 14 | To control your satisfaction. To follow and control the flow of the service. | | | | 15 | An overview | | | | 16 | Final exam | | |
|
| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
| Megep books |
| Planlanan Öğrenme Aktiviteleri ve Metodları |
|
| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | Turkish | | Staj Durumu | | None |
|
| İş Yükü Hesaplaması |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Practice | 14 | 2 | 28 |
| Discussion | 10 | 3 | 30 |
| Question-Answer | 10 | 2 | 20 |
| Self Study | 5 | 2 | 10 |
|
| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | | ÖÇ2 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | | ÖÇ3 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | | ÖÇ4 | 5 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 |
|
| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
|
|
|
|
Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
|