• Course Information
  • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Techniques in Food and Beverage Service TUR204 SPRING 2+2 C 5
    Learning Outcomes
    1-Understands organizational structure of food and beverage department.
    2-Recognizes the materials used in the service department and make maintenance.
    3-Understands types of service.
    4-Understands food and beverage service techniques.
    5-Apply food and beverage service techniques
    6-Make the pre-service preparation
  • ActivityPercentage


    NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14456
    Classroom study (Pre-study, practice)14342
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)3011010
    Laboratory 0000
    Final exam (exam + preparation) 5011010
    Other 0000
    Total Workload (hours)   153
    Total Workload (hours) / 30 (s)     5,1 ---- (5)
    ECTS Credit   5
  • Course Content
  • Week Topics Study Metarials
    1 Organizational Structure of Food and Beverage Department
    2 Service Department Employees
    3 Service Department Features
    4 Used in Service Department of Materials and Maintenance
    5 Service Preparation / Preparation
    6 Service Types
    7 Beverage Information and Services
    8 Midterm exams
    9 Service Applications (Opening the Service)
    10 Service Applications (Guest Welcome)
    11 Service Applications (Get the Order)
    12 Service Applications (Routine Service)
    13 Service Applications (Banquet Service)
    14 Service Applications (Room Service)
    15 General Evaluation and Closing
    Prerequisites There is no prerequisite for this course.
    Language of Instruction Turkish
    Coordinator Dr. Lecturer Ayhan DAĞDEVİREN
    Instructors -
    Assistants Lecturers of the department
    Resources Yılmaz, Y. (2014). Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi, 9. Baskı, Ankara: Detay Yayıncılık.
    Sökmen, A. (2011). Yiyecek ve İçecek Servisi, 3. Baskı, Ankara: Detay Yayıncılık.
    Sökmen, A. (2014). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, 7. Baskı, Ankara: Detay Yayıncılık.
    Supplementary Book Sarıışık, M. (Edit.). (2012). Yiyecek İçecek Hizmetleri, 2. Baskı, Eskişehir: Anadolu Üniversitesi Yayınları.
    Goals To know the tools and equipment used in the food and beverage service and their care. To be able to actively apply the food and beverage service by learning the service stages.
    Content Students with will be processed in the form of training to face the contents of this course Organizational Structure of Food and Beverage Department, Service Department, Used in Service Department of Materials and Maintenance, Service Preparation / Preparation, Service Types, Beverage Information and Services and Service Applications of topics will be covered.
  • Program Learning Outcomes
  • Program Learning Outcomes Level of Contribution
    1 Possess comprehensive and systematic knowledge about concepts, theories, principles and facts related to tourism. 5
    2 Possess information about basic concepts, theories, principles and facts in business, economics and law. -
    3 Possess information about structure, functioning and the importance of country development of the tourism sector. -
    4 Understands the management and marketing strategies in the field of tourism management. strategies for the management and marketing of tourism management. 3
    5 Possess practical and theoretical information that are required to effectively manage the tourism businesses (Accommodation, food and beverage, travel, recreation). 5
    6 Possess comprehensive and systematic knowledge about alternative types of tourism. -
    7 Uses effectively basic computer usage information with communication technology and automation systems used in tourism business. -
    8 Possess information about basic knowledge of law with basic knowledge of law related to tourism businesses. He/she knows and implements legal regulations and professional standards for the tourist area. -
    9 Possess basic knowledge of documentary and accounting systems related with tourism businesses. Apprehend the ability to apply basic mathematical knowledge in business. -
    10 Possess information about financial analysis skills related to tourism businesses (Accommodation, food and beverage, travel, recreation). 5
    11 Possess detailed information about World and Turkey`s tourism geography. He/she has detailed information and he/she analyzes culture, history, religion and art of civilizations who lived in Turkey. 4
    12 Possess at least one foreign language at least at at the level of European Language Portfolio B1 knows. 4
    13 Possess self-learning and lifelong learning awareness and he/she has the appropriate behavior about individual and team work. 5
    14 Possess basic knowledge about the tourism sector specific research methods. He/she defines in the professional sense information and data and identify, synthesize, analyze, comments and evaluate. 5
    15 Possess the qualifications written and oral communication. He/she apprehends to share information and ideas with others in writing and verbally about the area. 5
    Çankırı Karatekin Üniversitesi  Bilgi İşlem Daire Başkanlığı  @   2017 - Webmaster