Information Package / Course Catalogue
Food and Beverage Service I
Course Code: KTO134
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: 4
Objectives of the Course

Teaching food and beverage service techniques.

Course Content

CASE OF EATING OUTSIDE, FOOD AND BEVERAGE FACILITIES AND FEATURES, FOOD AND BEVERAGE SERVICE, ORGANIZATION OF FOOD AND BEVERAGE, FOOD AND BEVERAGE SERVICE FOR FOOD AND BEVERAGE FOOD AND BEVERAGE

Name of Lecturer(s)
Learning Outcomes
1.The student knows the organization of food and beverage service.
2.Student makes opening coffers and table design.
3.The student knows the features and usage of the tools used in the service.
4.The student can share tasks in accordance with the principles of teamwork, communicate effectively in collaboration, and carry out the food and beverage service process harmoniously.
5.The student can correctly and completely carry out the necessary cleaning and organization practices in accordance with hygiene and personal care rules before, during, and after food and beverage service.
Recommended or Required Reading
1.Lecture notes
Weekly Detailed Course Contents
Week 1 - Theoretical
Historical development of food and beverage services. Businesses offering food and beverage services.
Week 2 - Theoretical
Organizational structure and staging of staff in food and beverage businesses.
Week 3 - Theoretical
Equipment and equipment for production and service in food and beverage businesses.
Week 4 - Theoretical
The points to be taken into consideration regarding the arrangement of the hall and the effective use of the hall in food and beverage establishments.
Week 5 - Theoretical
Table cloth, cover cloth, molton, foam cloth use purposes and laying, collection applications.
Week 6 - Theoretical
Napkin types and usage areas. Napkin folding applications.
Week 7 - Theoretical
Table top metal service kits. Washing, wiping and storage processes.
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Table top porcelain and glass service tools. Washing, wiping and storage processes.
Week 10 - Theoretical
Types of coffers and their characteristic features.
Week 11 - Theoretical
Kuver opening applications.
Week 12 - Theoretical
Plate and tray transport methods.
Week 13 - Theoretical
Plate and tray transport applications.
Week 14 - Theoretical
Car types used in food and beverage service and their features.
Week 15 - Theoretical
Car types used in food and beverage service and their features.
Week 16 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%5
Assignment1%5
Midterm Examination1%30
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory214028
Lecture - Practice114014
Assignment212024
Midterm Examination114014
Final Examination120020
TOTAL WORKLOAD (hours)100
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
OÇ-1
3
5
3
4
OÇ-2
3
4
4
4
OÇ-3
3
4
4
4
OÇ-4
3
4
4
4
OÇ-5
3
4
4
4
Adnan Menderes University - Information Package / Course Catalogue
2026