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
TUR2732014849	FOOD AND BEVERAGE SERVICE-II	Compulsory	2	3	4

Level of Course Unit

Short Cycle

Objectives of the Course

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.

Name of Lecturer(s)

Öğr. Gör. Mustafa Sarı

Learning Outcomes

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;

Mode of Delivery

Evening Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

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.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
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

Recommended or Required Reading

Megep books

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

Turkish

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	14	2	28
Practice	14	2	28
Discussion	10	3	30
Question-Answer	10	2	20
Self Study	5	2	10
TOTAL WORKLOAD (hours)			118

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	5	5	5	4	4	5	4	5	5
LO2	5	5	5	4	4	5	4	5	5
LO3	5	5	5	4	4	5	4	5	5
LO4	5	5	5	4	4	5	4	5	5

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