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TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME COURSE DESCRIPTION |
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| Name of the Course Unit | Code | Year | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|---|
| FOOD AND BEVERAGE SERVICE | THM209 | 2 | 3 | 2+2 | 3.0 | 6.0 |
| Weekly Course Contents and Study Materials for Preliminary & Further Study | ||
|---|---|---|
| Week | Topics (Subjects) | Preparatory & Further Activities |
| 1 | Introduction to F/B Service and hospitality and waiter | No file found |
| 2 | Careers in F & B Service | No file found |
| 3 | Structure of menu | No file found |
| 4 | Tableware and safety | No file found |
| 5 | Types of couvert | No file found |
| 6 | Cocktail glasses | No file found |
| 7 | Table of accompaniments and couverts | No file found |
| 8 | MID-TERM | No file found |
| 9 | Mise-en-place | No file found |
| 10 | Equipment | No file found |
| 11 | Napkin folds | No file found |
| 12 | Sauces and accompaniments | No file found |
| 13 | Wine serving and sommelier | No file found |
| 14 | FINAL | No file found |