English


TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME
COURSE DESCRIPTION
Name of the Course Unit Code Year Semester In-Class Hours (T+P) Credit ECTS Credit
FOOD AND BEVERAGE OPERATIONS THM208 2 4 3+2 4.0 5.0


General Information
Language of Instruction English
Level of the Course Unit Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of the Course Compulsory
Mode of Delivery of the Course Unit Face-to-face
Work Placement(s) Requirement for the Course Unit Yes
Coordinator of the Course Unit Instructor (Ph.D.) MUSTAFA ŞAH
Instructor(s) of the Course Unit Instructor (Ph.D.) MUSTAFA ŞAH
Assistant(s) of the Course Unit

Prerequisites and/or co-requisities of the course unit
CATEGORY OF THE COURSE UNIT
Category of the Course Unit Degree of Contribution (%)
Fundamental Course in the field % 20
Course providing specialised skills to the main field % 20
Course providing supportive skills to the main field % 20
Course providing humanistic, communication and management skills % 20
Course providing transferable skills % 20

Objectives and Contents
Objectives of the Course Unit Service is the cornerstone of every restaurant, café and bar. Great service can create an overall positive experience. A well-trained server knows how to navigate through incorrect orders, offering unhappy customers a smile and a helpful attitude. . By training servers we do provide attentive, positive service, we can also boost profits and create a friendly atmosphere.
Contents of the Course Unit This course will introduce the service techniques where students will be able to understand and develop their skills.
Contribution of the Course Intending to Provide the Professional Education When it comes to service, a restaurant's server’s goal is to provide high quality service in a style that is in line with the type of business and clientele. Server might try to make diners feel like VIPs by treating them formally; at a family-style diner, servers might joke around to make customers feel at home. To provide quality service, staff will have a comprehensive understanding of the restaurant, from the atmosphere to pricing differences.

No
Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to:
1 When it comes to service, a restaurant's server’s goal is to provide high quality service in a style that is in line with the type of business and clientele.
2 Server might try to make diners feel like VIPs by treating them formally; at a family-style diner, servers might joke around to make customers feel at home.
3 To provide quality service, staff will have a comprehensive understanding of the restaurant, from the atmosphere to pricing differences.

Learning Activities & Teaching Methods of the Course Unit
Learning Activities & Teaching Methods of the Course Unit

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 Weekly menu-Careers in F & B Service (Tableware) No file found
3 Weekly menu- Structure of menu(Tableware) No file found
4 Weekly menu- Tableware(Tableware) No file found
5 Weekly menu- Types of couvert(Tableware) No file found
6 Weekly menu- Cocktail glasses(Tableware) No file found
7 Weekly menu- Table of accompaniments and couverts(Tableware) No file found
8 MID-TERM No file found
9 Weekly menu- Mise-en-place(Tableware) No file found
10 Weekly menu Equipment(Tableware) No file found
11 Weekly menu-Sauces and accompaniments(Tableware) No file found
12 Weekly menu- Wine serving and sommelier(Tableware) No file found
13 Weekly menu-Safety No file found
14 FINAL EXAM No file found

SOURCE MATERIALS & RECOMMENDED READING
Lecture notes

MATERIAL SHARING
Course Notes No file found
Presentations No file found
Homework No file found
Exam Questions & Solutions No file found
Useful Links No file found
Video and Visual Materials No file found
Other No file found
Announcements No file found

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE
Theoretical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 The person has a basic knowledge of theory, concepts and principle in the sector. X
2 The person has a basic knowledge legal arrangement, standarts and application of proffesional. X
3 The person has a basic knowledge of internal and external environmental factors in sector. X
4 The person has a basic knowledge process of serving and application in sector. X
5 The person has a basic knowledge of theory, concepts and principle in the sector. X
6 The person has a basic knowledge legal arrangement, standarts and application of proffesional. X
7 The person has a basic knowledge of internal and external environmental factors in sector. X
8 The person has a basic knowledge process of serving and application in sector. X
SKILLS
Cognitive
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 The person uses acquired knowledge in his / her proffesional life. X
2 The person follows the changes in the company, analyzes, predicts and decides. X
3 In the line of needs and wants of consumers, the person applies the service process, satisfying of consumers. X
4 the person eliminates the problems and makes solutions, and also presents. X
5 The person try to learn, use and maintain physical environment, materials and technologies. X
6 the person makes self-assessments and draws a cocnlusion from the application. X
7 the person eliminates the problems and makes solutions, and also presents. X
8 The person follows the changes in the company, analyzes, predicts and decides. X
Practical
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 To make the risk analysis X
2 To have information about workers` rights X
3 To have the required ethical rules of the profession X
4 Tourism and to have information about the environmental relationships X
PERSONAL & OCCUPATIONAL COMPETENCES IN TERMS OF EACH OF THE FOLLOWING GROUPS
Autonomy & Responsibility
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 the person develops who works with him / her knowledge, evaluates. X
2 The person takes the responsibility and works as a group member. X
3 The person works independently while makes a process. X
4 The person uses acquired knowledge in his / her proffesional life. X
Learning to Learn
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can learn by themselves, they can manage the time, and assess yourself. X
2 Students follow the recent development in the sector. X
3 They can update and develop the information, skills and competence. X
4 Basic level of knowledge and skills acquired in the field to evaluate with a critical approach, to determine their learning needs and to meet. X
Communication & Social
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can use computer software program at least European Computer Usage Licence in basic level and also use communication technologies. X
2 Students can have a relationship between people and cultures X
3 Students can learn at least one foreign language in accordiance with Common European Framework in A2 Level and they can have a relationship with this language. X
4 Students prepare reports, they present these knowledge, argument, and analyzes to experts and people who are out of the sector. X
Occupational and/or Vocational
No PROGRAMME LEARNING OUTCOMES LEVEL OF CONTRIBUTION*
0 1 2 3 4 5
1 Students can apply their professions according to law and occupation. X
2 Students should be sensitive the difeerences between people and cultures, they show respect them. X
3 Students take human health social and natural environment into consideration during the professional process. X
4 Students depend on moral values in the sector. X
*Level of Contribution (0-5): Empty-Null (0), 1- Very Low, 2- Low, 3- Medium, 4- High, 5- Very High

No
Key Learning Outcomes of the Course Unit
On successful completion of this course unit, students/learners will or will be able to:
PROGRAMME LEARNING OUTCOMES
1 When it comes to service, a restaurant's server’s goal is to provide high quality service in a style that is in line with the type of business and clientele. 1 (5), 2 (4), 3 (4), 4 (3), 5 (4), 6 (4), 7 (4), 8 (4), 9 (5), 10 (3), 11 (4), 12 (5), 13 (4), 14 (4), 15 (4), 16 (4), 17 (5), 18 (4), 19 (4), 20 (4), 21 (4), 22 (4), 23 (4), 24 (4), 25 (4), 26 (4), 27 (4), 28 (5), 29 (5), 30 (4), 31 (4), 32 (5), 33 (4), 34 (4), 35 (4), 36 (5)
2 Server might try to make diners feel like VIPs by treating them formally; at a family-style diner, servers might joke around to make customers feel at home.1 (4), 2 (5), 3 (4), 4 (4), 5 (5), 6 (5), 7 (4), 8 (5), 9 (4), 10 (4), 11 (4), 12 (4), 13 (3), 14 (5), 15 (5), 16 (4), 17 (4), 18 (5), 19 (5), 20 (5), 21 (5), 22 (3), 23 (5), 24 (4), 25 (5), 26 (5), 27 (5), 28 (4), 29 (4), 30 (4), 31 (5), 32 (5), 33 (3), 34 (4), 35 (5), 36 (5)
3 To provide quality service, staff will have a comprehensive understanding of the restaurant, from the atmosphere to pricing differences. 1 (5), 2 (5), 3 (4), 4 (4), 5 (4), 6 (4), 7 (5), 8 (5), 9 (4), 10 (2), 11 (5), 12 (5), 13 (5), 14 (5), 15 (4), 16 (5), 17 (4), 18 (5), 19 (5), 20 (5), 21 (5), 22 (5), 23 (5), 24 (5), 25 (5), 26 (4), 27 (5), 28 (4), 29 (5), 30 (5), 31 (4), 32 (4), 33 (4), 34 (5), 35 (3), 36 (4)

Assessment
Assessment & Grading of In-Term Activities Number of
Activities
Degree of Contribution (%)
Mid-Term Exam 1 % 30
Computer Based Presentation 0 -
Short Exam 0 -
Presentation of Report 0 -
Homework Assessment 1 % 10
Oral Exam 0 -
Presentation of Thesis 0 -
Presentation of Document 0 -
Expert Assessment 0 -
Board Exam 0 -
Practice Exam 0 -
Year-End Final Exam 1 % 60
Internship Exam 0 -
TOTAL 3 %100
Contribution of In-Term Assessments to Overall Grade 3 %50
Contribution of Final Exam to Overall Grade 1 %50
TOTAL 4 %100


WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites Learning Activities
(# of week)
Duration
(hours, h)
Workload (h)
Lecture & In-Class Activities 0 0 0
Land Surveying 0 0 0
Group Work 14 3 42
Laboratory 14 3 42
Reading 0 0 0
Assignment (Homework) 0 0 0
Project Work 0 0 0
Seminar 0 0 0
Internship 0 0 0
Technical Visit 0 0 0
Web Based Learning 0 0 0
Implementation/Application/Practice 3 6 18
Practice at a workplace 3 6 18
Occupational Activity 0 0 0
Social Activity 0 0 0
Thesis Work 0 0 0
Field Study 0 0 0
Report Writing 0 0 0
Total Workload for Learning & Teaching Activities - - 120
Workload for Assessment Activities
Type of the Assessment Activites # of Assessment Activities
Duration
(hours, h)
Workload (h)
Final Exam 1 1 1
Preparation for the Final Exam 2 2 4
Mid-Term Exam 1 2 2
Preparation for the Mid-Term Exam 2 2 4
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
Total Workload for Assessment Activities - - 11
Total Workload of the Course Unit - - 131
Workload (h) / 25.5 5.1
ECTS Credits allocated for the Course Unit 5.0

EBS : Kıbrıs İlim Üniversitesi Eğitim Öğretim Bilgi Sistemi Kıbrıs İlim Üniversitesi AKTS Bilgi Paketi AKTS Bilgi Paketi ECTS Information Package Avrupa Kredi Transfer Sistemi (AKTS/ECTS), Avrupa Yükseköğretim Alanı (Bologna Süreci) hedeflerini destekleyen iş yükü ve öğrenme çıktılarına dayalı öğrenci/öğrenme merkezli öğretme ve öğrenme yaklaşımı çerçevesinde yükseköğretimde uluslarası saydamlığı arttırmak ve öğrenci hareketliliği ile öğrencilerin yurtdışında gördükleri öğrenimleri kendi ülkelerinde tanınmasını kolaylaştırmak amacıyla Avrupa Komisyonu tarafından 1989 yılında Erasmus Programı (günümüzde Yaşam Boyu Öğrenme Programı) kapsamında geliştirilmiş ve Avrupa ülkeleri tarafından yaygın olarak kabul görmüş bir kredi sistemidir. AKTS, aynı zamanda, yükseköğretim kurumlarına, öğretim programları ve ders içeriklerinin iş yüküne bağlı olarak kolay anlaşılabilir bir yapıda tasarlanması, uygulanması, gözden geçirilmesi, iyileştirilmesi ve bu sayede yükseköğretim programlarının kalitesinin geliştirilmesine ve kalite güvencesine önemli katkı sağlayan bir sistematik yaklaşım sunmaktadır. ETIS : İstanbul Aydın University Education & Training System Cyprus Science University ECTS Information Package ECTS Information Package European Credit Transfer and Accumulation System (ECTS) which was introduced by the European Council in 1989, within the framework of Erasmus, now part of the Life Long Learning Programme, is a student-centered credit system based on the student workload required to achieve the objectives of a programme specified in terms of learning outcomes and competences to be acquired. The implementation of ECTS has, since its introduction, has been found wide acceptance in the higher education systems across the European Countries and become a credit system and an indispensable tool supporting major aims of the Bologna Process and, thus, of European Higher Education Area as it makes teaching and learning in higher education more transparent across Europe and facilitates the recognition of all studies. The system allows for the transfer of learning experiences between different institutions, greater student mobility and more flexible routes to gain degrees. It also offers a systematic approach to curriculum design as well as quality assessment and improvement and, thus, quality assurance.