Information Package / Course Catalogue
Food and Beverage Service II
Course Code: KTO231
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 1
Prt.: 3
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

To learn the services of food and beverages in detail and practically.

Course Content

Various food and beverage service methods, service types and features.

Name of Lecturer(s)
Ins. Zekeriya MATÇİÇEK
Learning Outcomes
1.Serves all alcoholic and non-alcoholic beverages.
2.Serves at banquet and catering tables.
3.Serves French, Russian, American
4.Knows the intricacies of wine service and serves wine varieties.
5.Knows the service methods of various foods and beverages.
Recommended or Required Reading
1.Lecture notes
Weekly Detailed Course Contents
Week 1 - Theoretical
Reservation and welcome at the food and beverage business
Week 2 - Theoretical
Order taking, transportation and empty collection in food and beverage businesses
Week 3 - Theoretical
Classic service methods used in food and beverage service French Service Method
Week 4 - Theoretical
British Service Method Russian Service Method American Service Method
Week 5 - Theoretical
Soft drinks service Tea, coffee, Turkish coffee, water, lemonade, buttermilk, etc. preparation and service of soft drinks
Week 6 - Theoretical
Alcoholic beverages service production stages of beer and wine types, preparation for service and services
Week 7 - Theoretical
Whiskey, raki, gin, vodka, rum, liqueur etc. production stages of alcoholic beverages, preparation for service and services
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Room service Preparation of trays and cars used in room service, service to guest rooms
Week 10 - Theoretical
Tranche of meat, poultry and seafood, fruits and sweets.
Week 11 - Theoretical
Flambé Meat, poultry etc. flames of meats
Week 12 - Theoretical
Flames of fruits and sweets
Week 13 - Theoretical
Preparation of fondue cheese and chocolate fondue
Week 14 - Theoretical
Preparing meat and seafood fondue
Week 15 - Theoretical
Preparing meat and seafood fondue
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142028
Lecture - Practice141014
Individual Work1808
Midterm Examination110010
Final Examination115015
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes
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
PÇ-14
PÇ-15
PÇ-16
OÇ-1
5
1
4
4
1
5
4
3
OÇ-2
5
1
4
4
1
5
4
3
OÇ-3
5
1
4
4
1
5
4
3
OÇ-4
5
1
4
4
1
5
4
3
OÇ-5
5
1
4
4
1
5
4
3
Adnan Menderes University - Information Package / Course Catalogue
2026