GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION

SERVICE AND BAR/GAS 351

Course Title:	SERVICE AND BAR
Credits	3	ECTS	4
Semester	5	Compulsory/Elective	Elective

COURSE INFO

-- LANGUAGE OF INSTRUCTION

Turkish

-- NAME OF LECTURER(S)

Lecturer Ramazan EREN

-- WEB SITE(S) OF LECTURER(S)

http://websitem.gazi.edu.tr/site/ramazaneren

-- EMAIL(S) OF LECTURER(S)

ramazaneren@gazi.edu.tr

-- LEARNING OUTCOMES OF THE COURSE UNIT

Know technical knowledge about food and beverage service
Gain skills about food and beverage service and apply them.
Know food and beverage service management and manage the service in a restaurant
Can observe the production and service process in food and beverage establisments and evaluate the problems in the process.

-- MODE OF DELIVERY

The mode of delivery of this course is Face to face

-- PREREQUISITES AND CO-REQUISITES

There is no prerequisite or co-requisite for this course.

-- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS

There is no recommended optional programme component for this course.

--COURSE CONTENT
1. Week	Concept of the food and beverage service and the places of service
2. Week	Service personnel and their duties
3. Week	Equipments of the service
4. Week	Preparations of the service (Mise en place)
5. Week	Service techniques
6. Week	Serving Guest and rules of service
7. Week	Breakfast service- room service
8. Week	Midterm exam
9. Week	Service of the some special meals and souces
10. Week	Concept of the bar, kinds of bar, bar personnel and equipments
11. Week	Kinds of drinks
12. Week	Wines and wine service
13. Week	cocktails
14. Week	alcholic beverages
15. Week	world famous beverages index
16. Week	final exam

-- RECOMMENDED OR REQUIRED READING

Axler, Bruce H. 1990. Food and beverage service / Bruce H. Axler, Carol A. Litrides. New York : Wiley. Davis, Bernard, 1998.Food and beverage management / Bernard Davis, Andrew Lockwood, Sally Stone.Oxford : Butterworth Heinemann,

-- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS

Lecture, Question & Answer, Demonstration,Practise

-- WORK PLACEMENT(S)

none

-- ASSESSMENT METHODS AND CRITERIA

	Quantity	Percentage
Mid-terms	1	50
Assignment	1	50
Exercises	0	0
Projects	0	0
Practice	0	0
Quiz	0	0
Contribution of In-term Studies to Overall Grade		40
Contribution of Final Examination to Overall Grade		60

-- WORKLOAD

Efficiency	Total Week Count	Weekly Duration (in hour)	Total Workload in Semester
Theoretical Study Hours of Course Per Week	14	3	42
Practising Hours of Course Per Week			0
Reading	7	2	14
Searching in Internet and Library	14	2	28
Designing and Applying Materials			0
Preparing Reports			0
Preparing Presentation	4	2	8
Presentation			0
Mid-Term and Studying for Mid-Term	1	4	4
Final and Studying for Final	1	4	4
Other			0
TOTAL WORKLOAD:			100
TOTAL WORKLOAD / 25:			4
ECTS:			4

-- COURSE'S CONTRIBUTION TO PROGRAM

NO	PROGRAM LEARNING OUTCOMES	1	2	3	4	5
1	Have an understanding of concepts related to tourism industry and be able to interpret these concepts.				X
2	Understand both professional and scientific ethical values		X
3	Demonstrate effective use of both basic and professional information and communication technologies and software	X
4	Have basic knowledge of documentary and accounting systems related with tourism businesses	X
5	Demonstrate effective use of manual and automated operations in the front office departmant of accommodation establishments	X
6	Have basic knowledge of economics	X
7	Have analytical thinking skills within the context of tourism				X
8	Have financial analysis skills related to tourism operations	X
9	Have detailed knwoledge of human resources management in tourism industry		X
10	Have an understanding of food and beverage practices in tourism businesses					X
11	Have an understanding of different tourism services such as hotel services at health establishments and yacht and marina management	X
12	Demonstrate reading, listening, speaking and writing skills in foreign languages as required by the industry
13	Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation				X
14	Have detailed knowledge of business administration		X
15	Have an understanding of marketing and management strategies within the context of tourism management	X
16	Have basic knowledge of legal procedures related to tourism industry	X
17	Understand the relationship between tourism and environment and be able to apply required practices for a more lively environment	X
18	Have an understanding of recreational activities performed in accommodation establishments	X
19	Have an understanding of the cultural context of tourism		X
20	Have basic knowledge of national and international cuisines		X

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GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR