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Resources
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R1.
T.C. Kültür ve Turizm Bakanlığı (2009). Yiyecek ve İçecek Servisi. Hazar Reklam, Ankara.
R2.
Denizer, D. (2012). Yiyecek-İçecek Hizmetleri (1. Baskı). M. Sarıışık (Ed.), Anadolu Üniversitesi Açıköğretim Fakültesi Yayını, Eskişehir.
R3.
Sökmen, A. (2011). Yiyecek ve İçecek Servisi (3. Baskı). Detay Yayıncılık, Ankara.
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Content
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The content of the course includes the definition, purpose, importance, organization and relationship of the food and beverage department with other departments, hygiene and sanitation in the food and beverage department, materials used in service, basic service techniques and preparation for service, cover preparation and cover types, English and French service, Russian and American service, breakfast service / breakfast varieties / breakfast buffet, banquet service, description, types and arrangement of the menu, room service, service to guest, preparation of meals at the guest table, bar information, service of hot drinks, service of cold drinks.
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