Information Package / Course Catalogue
Food and Beverage Services
Course Code: TUİ203
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

At the accommodation establishments and food and beverage entreprise,with knowledges which are given to students theoretically and practically about food and beverege service stick to certain rules, allow students to be better equipped and reach cognitive goals.

Course Content

Give an information about food and beverage service that is made with stick to certain rules and offer with appropriate materials at the food and beverage business that are found in the accommodation establishments or independent food and beverage business.

Name of Lecturer(s)
Lec. Erdem BAYDENİZ
Learning Outcomes
1.To be able to recognize Food and beverage industry
2.To be able to understand the structure and management of food and beverage industry
3.To be able to identify the different types of food and beverage service.
4.To be able to recognize and explain transport and techniques of basic service.
5.To be able to recognize the leading organizations in the sector.
Recommended or Required Reading
1.Yiyecek İçecek Yönetimi (Kurtıuluş Karamustafa) - Detay Yayıncılık
Weekly Detailed Course Contents
Week 1 - Theoretical
Food and Beverage service objectives, scope of food and beverage service, The Importance of Food and Beverage service, general accommodation establishments in food and beverage departments, according to their qualities Restaurants, staffing levels at French hotelier, staff graduation at American hotelier , Other Service Personnel.
Week 2 - Theoretical
Methods of job security and safe working at the food and beverage service. Conformity to personal healty , food and material hygiene
Week 3 - Theoretical
Transport and techniques of basic service, cleaning materials used in the service, organization (glass, metal, porcelain and fabric materials)
Week 4 - Theoretical
Preparation for food and beverage service , Kuver types (a la carte, table d'hôte, banquet, buffet, and others)
Week 5 - Theoretical
Service methods (Russian, British, French, American and others)
Week 6 - Theoretical
The menus and menu editing options, the guest service
Week 7 - Theoretical
Sauces and types served with foods ,services of food that want feature
Week 8 - Theoretical
Breakfast varieties, and room service
Week 9 - Intermediate Exam
Midtrerm Exam
Week 10 - Theoretical
Beverages and Drinks, Soft drinks (hot and cold drinks)
Week 11 - Theoretical
Drinks and beverage service, alcolic and high-alcoholic beverages ,
Week 12 - Theoretical
Wines, sparkling wines, fortified wines and alcohol, compliance with food and beverage
Week 13 - Theoretical
Bar information, Bars, types, and materials used in the bar.
Week 14 - Theoretical
Works that need to be done bars opening and closing
Week 15 - Theoretical
Cocktail preparation techniques and some cocktails.
Week 16 - 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
Assignment26012
Midterm Examination1819
Final Examination110111
TOTAL WORKLOAD (hours)74
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
OÇ-1
5
OÇ-2
5
OÇ-3
5
OÇ-4
5
OÇ-5
5
Adnan Menderes University - Information Package / Course Catalogue
2026