Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
TUR1642014849	FOOD AND BEVERAGE SERVICE –I	Compulsory	1	2	4

Level of Course Unit

Short Cycle

Objectives of the Course

Applying the methods of the international service, breakfast service, do / make, sauces service to prepare food groups to have service, gain the ability to deal with VIP guests

Name of Lecturer(s)

Öğr. Gör. Mehmet KABACIK

Learning Outcomes

1	To understand the importance of food and beverage service;
2	Use tools and equipment of Service;
3	Applying the methods of international service;
4	Breakfast is to do / make;
5

Mode of Delivery

Evening Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Restaurant Fields to edit. Bar to organize service areas. To organize the banquet and conference hall., To arrange room service office. To check technical equipment. And to present a menu card to follow. Ensure the receipt of your order. Addition to open. Billing and collection of accounts hacked. Closing Report and to take the message to the relevant departments. To keep up with the payments. Closing make the distribution of tasks.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Editing restaurant areas, Bar Services Editing Fields.
2	To organize the banquet and conference rooms, room service office to arrange.
3	To check the technical equipment, perform Reservation receive.
4	To control the distribution and reservation of room to make the control preparation forwarded to the relevant department.
5	Pre-Meeting service to make the guest meet / To Place.
6	To offer a menu card / follow, ensure receipt of order.
7	Recommended to ensure that the sales done, ask guest satisfaction.
8	midterm
9	Service to regulate the flow / to follow. .
10	Account to be charged / To follow, to bid farewell to the guests.
11	Opening addition, collection and billing account hack, get the Closure Report and to forward to the relevant departments.
12	Make the control of the additions that turn on, do the follow-up to the introduction of additional product additions.
13	Make the control of the additions that turn on, do the follow-up to the introduction of additional product additions
14	To keep up with the transaction, to closing the distribution of tasks.
15	Material and provide a stock of equipment, do a final check.
16	Final Exam

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	3	14	42
Practice	1	14	14
Self Study	3	14	42
Individual Study for Mid term Examination	2	5	10
Individual Study for Final Examination	2	5	10
TOTAL WORKLOAD (hours)			120

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9
LO1	4		4		4	4			4
LO2	5		5		5	4			4
LO3	3		5		4	5			4
LO4	4		4		5	5			4
LO5

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High