Information Package / Course Catalogue
| Course Code | : AŞL104 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 1 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
To be able to comprehend the meaning and importance of catering and service in the service sector. Teaching basic service techniques and materials used in service. To be able to comprehend the concept of menu and menu types, menu design, contents and the relationship between menu and beverage. Presenting detailed information about invitations.
Basic Service Information, Menu, Service Procedures, Service at Customer's Table
| Lec. Erhan COŞKUN |
| 1. | Have knowledge about food and beverage business types |
| 2. | Learn the workflow and tasks in the service department |
| 3. | Recognizes the materials used in the service department |
| 4. | Knows and applies service types |
| 5. | Knows how to open a cover |
| 6. | Knows and applies the steps of welcoming and seeing off guests |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 98 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 5 | 2 | 4 | 2 | 1 | 1 | 3 | |||||
OÇ-2 | 4 | 4 | 1 | 5 | 5 | 4 | 2 | 1 | 3 | 3 | |||
OÇ-3 | 1 | 1 | 2 | 1 | 3 | 3 | 1 | ||||||
OÇ-4 | 4 | 2 | 2 | 4 | 5 | 3 | 2 | 2 | 1 | 3 | |||
OÇ-5 | 4 | 5 | 1 | ||||||||||
OÇ-6 | 5 | 3 | 1 | 3 | 2 | 5 | 5 | 2 | 1 | 1 | 3 | ||