Information Package / Course Catalogue
Service&bar Applications
Course Code: HOM438
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 6
Prt.: 24
Credit: 18
Lab: 0
ECTS: 30
Objectives of the Course

Accommodation in businesses or established as an independent food and beverage management, lodging establishments and bars regardless of the run hot, cold, alcoholic and non alcoholic beverages, preparation of presentation materials to provide suitable jobs, the theoretical and practical knowledge, and better equipped to reach the goals is to make students' cognitive .

Course Content

Hospitality Management was established as an independent food and beverage management, or in accommodation establishments, or independently-run bars hot, cold, alcoholic and non-alcoholic beverages with the preparation of presentation materials to provide suitable jobs, to provide theoretical and practical knowledge

Name of Lecturer(s)
Learning Outcomes
1.Food and beverage industry recognizes the bar.
2.Understand the structure of the bar, management and organization.
3.Will see different types of bars.
4.. Non-alcoholic and alcoholic beverage service techniques knows.
5.Gain information about hygiene and sanitation, food and beverage enterprises in bars.
Recommended or Required Reading
1.Bar Servis Kokteyl Rehberi (Vefa Zat)
Weekly Detailed Course Contents
Week 1 - Theoretical
Bar definition, types, and characteristics of staff
Week 1 - Preparation Work
Reading and application of workplace
Week 2 - Theoretical
Garnish and Glass ornament
Week 2 - Preparation Work
Reading and application of workplace
Week 3 - Theoretical
Definition of coffee, features and service
Week 3 - Preparation Work
Reading and application of workplace
Week 4 - Theoretical
Definition of coffee, features and service
Week 4 - Preparation Work
Reading and application of workplace
Week 5 - Theoretical
Snacks, types, features and service
Week 5 - Preparation Work
Reading and application of workplace
Week 6 - Theoretical
Liquors, types, features and service
Week 6 - Preparation Work
Reading and application of workplace
Week 7 - Theoretical
Beer definition, types, features and service control
Week 7 - Preparation Work
Reading and application of workplace
Week 8 - Theoretical
Raki definition, types, features and service
Week 8 - Preparation Work
Reading and application of workplace
Week 9 - Intermediate Exam
Exam
Week 10 - Theoretical
Wine definition, types, features and service
Week 10 - Preparation Work
Reading and application of workplace
Week 11 - Theoretical
Wine definition, types, features and service
Week 11 - Preparation Work
Reading and application of workplace
Week 12 - Theoretical
Whisky definition, types, features and service
Week 12 - Preparation Work
Reading and application of workplace
Week 13 - Theoretical
Cognac definition, types, features and service
Week 13 - Preparation Work
Reading and application of workplace
Week 14 - Theoretical
Other alcoholic drinks definition, characteristics and service
Week 14 - Preparation Work
Reading and application of workplace
Week 15 - Theoretical
Revision
Week 15 - Preparation Work
Reading and application of workplace
Week 16 - Final Exam
Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%25
Practice1%25
Midterm Examination1%25
Final Examination1%25
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Practice8409756
Midterm Examination1000
Final Examination1000
TOTAL WORKLOAD (hours)756
Contribution of Learning Outcomes to Programme Outcomes