| Dersin Kodu | Dersin Adı | Dersin Türü | Yıl | Yarıyıl | AKTS | | MTP2282014648 | FOOD AND BEVERAGE SERVICES-II | Zorunlu | 2 | 4 | 5 |
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| Dersin Seviyesi |
| Ön Lisans |
| Dersin Amacı |
| With this course the students practice the methods of international service, breakfast service to / Remodeling, the service, to prepare sauces, food service groups, Remodeling, VIP guests to gain competence to deal with. |
| Dersi Veren Öğretim Görevlisi/Görevlileri |
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| Öğrenme Çıktıları |
| 1 | Applying the methods of international service | | 2 | Applying the methods of international service | | 3 | Applying the methods of international service | | 4 | Food groups to conduct a service | | 5 | VIP guests deal |
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| Öğrenim Türü |
| Formal Education |
| Dersin Ön Koşulu Olan Dersler |
| None |
| Ders İçin Önerilen Diğer Hususlar |
| None |
| Dersin İçeriği |
| A. BREAKFAST SERVICE 1. The importance of breakfast service 2. Feature 3. Variety a. Buffet breakfast b. Kontinaltal c. British d. American e. Viennese f. Turkish Style v.s 4. Breakfast cover types 5. Breakfast food menus B. RESTORANTTAKİ INTERNATIONAL SERVICE PROCEDURES 1. The importance of international service procedures 2. Feature 3. Variety a. French b. Russian c. British d. American e. Turkish Style v.s 4. Service cover types C. Bar SERVICE PROCEDURES 1. The importance of food service procedures 2. Feature 3. Food Variety a. Snacks b. Fruits c. Cookies and chips 4. Service cover types D. BANQUET SERVICE 1. The importance of food service procedures 2. Feature 3. Food Variety a. Snacks b. Fruits c. Cookies and chips 4. Service cover types
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| Haftalık Ayrıntılı Ders İçeriği |
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| 1 | Breakfast service methods to determine / apply Restaurant methods applied to determine the service / apply | | | | 2 | Determine the methods of the bar service / apply Determine the shape of banquet service / apply
| | | | 3 | Cover prepare Breakfast Breakfast buffet prepare | | | | 4 | Breakfast service to conduct a variety of Breakfast is to make the closing process | | | | 5 | Sauce-equipment of the vehicle to prepare To prepare sauce according to the characteristics | | | | 6 | Sauce to conduct a service / to follow | | | | 7 | Cold beginnings to conduct a service / to follow Hot beginnings to conduct a service / to follow | | | | 8 | Pastries to conduct a service / to follow Salads to conduct a service / to follow
| | | | 9 | MID-TERM EXAM | | | | 10 | Main dishes to conduct a service / to follow Sweets / fruits to conduct a service / to follow | | | | 11 | Cheeses to conduct a service / to follow Guest information on | | | | 12 | Cheeses to conduct a service / to follow Guest information on | | | | 13 | And hire personnel to inform Guest of meet | | | | 14 | Follow-up and control the flow of the service, to make | | | | 15 | Follow-up and control the flow of the service, to make | | | | 16 | FINAL EXAM | | |
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| Ders Kitabı / Malzemesi / Önerilen Kaynaklar |
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| Planlanan Öğrenme Aktiviteleri ve Metodları |
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| Değerlendirme | |
| TOPLAM | 0 | |
| TOPLAM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | TOPLAM | 100 |
| | Dersin Sunulduğu Dil | | | Staj Durumu | | None |
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| İş Yükü Hesaplaması |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 8 | 112 |
| Project Preparation | 1 | 14 | 14 |
| Individual Study for Mid term Examination | 1 | 15 | 15 |
| Individual Study for Final Examination | 1 | 20 | 20 |
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| Program ve Öğrenme Çıktıları İlişkisi |
| ÖÇ1 | 1 | | | | 1 | | | 1 | 1 | | ÖÇ2 | 1 | | | | 1 | | | 1 | 1 | | ÖÇ3 | 1 | | | | 1 | | | 1 | 1 | | ÖÇ4 | 1 | | | | 1 | | | 1 | 1 | | ÖÇ5 | 1 | | | | 2 | | | 1 | 1 |
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| * Katkı Düzeyi : 1 Çok düşük 2 Düşük 3 Orta 4 Yüksek 5 Çok yüksek |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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