CLM 432 | Course Introduction and Application Information

Course Name
Food and Beverage Service
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 432
Fall/Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives With the course of food and beverage service, it’s aimed to develop knowledge and skills of service of products in the framework of service rules which are produced in the culinary arts and management department
Learning Outcomes The students who succeeded in this course;
  • describe the service techniques in general
  • compare the set up procedures for table settings
  • describe how to take orders from customers
  • explain common service types
  • describe service of soup, gueridon, buffet and cafeteria
  • explain beverage services
Course Content Introduction of F&B service, service equipments knowledge, preparations for food and beverage service, order taking procedures, common service styles as French, English, American and Russian, end of service procedures, soup, gueridon, buffet and cafeteria services, beverage service and related procedures and finally student practices for service styles.

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Overview of Service Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.1 A historical overview of service, (John Wiley & Sons, Inc, 2007), 1-17.
2 Professional Server Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.2 The Professional Server, (John Wiley & Sons, Inc, 2007), 20-34.
3 Exceeding People’s Needs Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.3 Exceedig People’s Needs, (John Wiley & Sons, Inc, 2007), 36-43.
4 Service Mise en Place Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide for the Food Service Professional” chap.4 Service Mise en Place, (John Wiley & Sons, Inc, 2007), 46-68.
5 Service in Various Industry Segments Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.5, Service in Various Industry Segments, (John Wiley & Sons, Inc, 2007), 70-87.
6 Service Areas and Equipment Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.6,Service areas and Equipment , (John Wiley & Sons, Inc, 2007), 92-107.
7 Classic Service Styles Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.7 Classic Service Style, (John Wiley & Sons, Inc, 2007), 110-123.
8 Classic Service Styles Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.7 Classic Service Style, (John Wiley & Sons, Inc, 2007), 110-123.
9 Serving The Meal Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.8 Serving the Meal, (John Wiley & Sons, Inc, 2007), 126-148
10 Bar and Beverage Service Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.9 Bar and Beverage Service, (John Wiley & Sons, Inc, 2007), 152-185.
11 Bar and Beverage Service Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.9 Bar and Beverage Service, (John Wiley & Sons, Inc, 2007), 152-185.
12 Management’s Role in Service Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.10 , Management’s Role in Service (John Wiley & Sons, Inc, 2007), 188-207
13 Management’s Role in Service Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.10 , Management’s Role in Service (John Wiley & Sons, Inc, 2007), 188-207.
14 Table Etiquette Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional” chap.11 , Table Etiquette (John Wiley & Sons, Inc, 2007), 212-227.
15 Overview of the Semester
16 Final Exam

 

Course Textbooks

Kotschevar, H. Lendal, Luciani, V. “Presenting Service, The Ultimate Guide fort he Food Service Professional (2007), John Wiley & Sons,  Inc., ISBN-13 978-0-471-47578-1.  

References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
3
50
Contribution of Final Work to Final Grade
1
50
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
12
3
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
5
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
    Total
139

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest