Information Package / Course Catalogue
F&b Serving
Course Code: CUL122
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: Not
Theory: 1
Prt.: 2
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

With this course; to apply international service methods, to make / serve breakfast, to prepare sauces to service, to serve the food groups, vip guests to gain competence is aimed

Course Content

With this course; to apply international service methods, to make / serve breakfast, to prepare sauces to service, to serve the food groups, vip guests to gain competence is aimed

Name of Lecturer(s)
Ins. Meliha Yaren BERKTAŞ
Learning Outcomes
1. To apply international service methods
2.Serving / having breakfast, Preparing sauces
3. To have food groups served
4.Informing and assigning staff Meeting the guest
5.Monitoring and controlling the flow of the service
Recommended or Required Reading
1.1. Sökmen, A. Konaklama Ve Yiyecek - İçecek İşletmelerinde Servis Tekniği ve Uygulamaları. Ankara: Detay Yayıncılık.
2.2. Yılmaz, Y. Otel Ve Yiyecek İçecek İşletmelerinde Ziyafet Organizasyonu Ve Yönetimi. Ankara: Detay Yayıncılık.
Weekly Detailed Course Contents
Week 1 - Theoretical
Determine / apply the service methods of the restaurant
Week 2 - Theoretical
Determining / applying breakfast service methods
Week 3 - Theoretical
Determine / apply service methods in the barDetermine / apply the service type of the bank
Week 4 - Theoretical
Prepare breakfast trayPreparing the breakfast buffet
Week 5 - Theoretical
To serve breakfast varietiesMake the closing process of breakfast service
Week 6 - Theoretical
To prepare sauce toolsTo prepare sauce according to its properties
Week 7 - Theoretical
Sauce service to follow
Week 8 - Theoretical
Sauce service to follow / midterm exam
Week 9 - Theoretical
Serving the pastries
Week 10 - Theoretical
Serving main courses
Week 11 - Theoretical
Serving desserts / fruits
Week 12 - Theoretical
To have the cheese served
Week 13 - Theoretical
Informing and assigning staffMeeting the guest
Week 14 - Theoretical
Monitoring and controlling the flow of the service
Week 15 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory141242
Midterm Examination1314
Final Examination1516
TOTAL WORKLOAD (hours)52
Contribution of Learning Outcomes to Programme Outcomes