SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 226 | Course Introduction and Application Information
| Course Name |
Food and Beverage Service
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 226
|
Fall/Spring
|
3
|
0
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the students’ knowledge and skills about serving products produced in commercial and professional kitchens within the framework of service rules. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course includes introduction to food and beverage service, service equipment, preparation for food and beverage services, order taking procedures; French, British, American and Russian service styles, after-service operations; soup, gueridon, buffet and cafeteria services. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to course | |
| 2 | Service and history of service, Professional service | H. L. Kotschevar, V. Luciani, “chap.1-2 The Professional Server” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 1-34 |
| 3 | Exceeding People’s Needs | H. L. Kotschevar, V. Luciani, “chap.3 Exceeding People’s Needs” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 36-43 |
| 4 | Mise en Place | H. L. Kotschevar, V. Luciani, “chap.4 Service Mise en Place” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 46-68 |
| 5 | Service in Various Industry Segments | H. L. Kotschevar, V. Luciani, “chap.5, Service in Various Industry Segments” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 70-87 |
| 6 | Service Areas and Equipment | H. L. Kotschevar, V. Luciani, “chap.6, Service areas and Equipment” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 92-107 |
| 7 | Classic Service Styles | H. L. Kotschevar, V. Luciani, “chap.7 Classic Service Style” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 110-123 |
| 8 | Serving The Meal | H. L. Kotschevar, V. Luciani, “chap.8 Serving the Meal” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 126-148. |
| 9 | Midterm Exam | |
| 10 | Bar and Beverage Service | H. L. Kotschevar, V. Luciani, “chap.9 Bar and Beverage Service” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 152-185 |
| 11 | Management’s Role in Service - Quiz | H. L. Kotschevar, V. Luciani, “chap.10 , Management’s Role in Service” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 188-207 |
| 12 | Table Etiquette | H. L. Kotschevar, V. Luciani, “chap.11 , Table Etiquette” Presenting Service. The Ultimate Guide for the Food Service Professional. (John Wiley & Sons, Inc, 2007), 212-227. |
| 13 | Project Presentations | |
| 14 | Technical Visit | |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Kotschevar, H. Lendal, Luciani, V. Presenting Service, The Ultimate Guide for the Food Service Professional (2007), John Wiley & Sons, Inc., ISBN-13 978-0-471-47578-1 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
10
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
25
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
8
|
8
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
12
|
12
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
14
|
14
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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