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 To provide knowledge about; preparation for service, equipment used in service, how to take orders, service styles and procedures, soup, gueridon, bufet and cafeteria services, beverage service and end of service procedures, and students will have the opportunity of service practices.
Learning Outcomes The students who succeeded in this course;
  • learn the service techniques in general
  • explain the set up procedures for table settings
  • apply how to take orders from customers
  • explain common service types
  • know how to finalize service with satisfaction of guest
  • apply service of soup, gueridon, buffet and cafeteria
  • apply beverage services
  • know and apply service styles in practices
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 Overview of Service (2-17)
2 Professional Server Professional Server (19-34)
3 Exceeding People’s Needs Exceeding People’s Needs (35-43)
4 Service Mise en Place Service Mise en Place (45-68)
5 Service Mise en Place
6 Service in Various Industry Segments Service in Various Industry Segments (69-89)
7 Service Areas and Equipment Service Areas and Equipment (91-107)
8 Classic Service Styles Classic Service Styles (109-123)
9 Serving The Meal Serving The Meal (125-149)
10 Serving The Meal
11 Bar and Beverage Service Bar and Beverage Service (151-186)
12 Bar and Beverage Service
13 Management’s Role in Service Management’s Role in Service (187-208)
14 Table Etiquette Table Etiquette (211-227)
15 Overview of the Semester
16 Final Exam

 

Course Textbooks Lendal, H. Kotschevar, V. Luciani,(2007). The Ultimate Guide For The Food Service Professionals, John Wiley&Sons Inc., New Jersey.
References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
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
50
Contribution of Final Work to Final Grade
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
2
5
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
    Total
144

 

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 X
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 X
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 X
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

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