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Course Information

Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD AND BEVERAGE SERVICES THECNIGUES	BTU208	4. Semester	2 + 0	2.0	4.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate's Degree
Course Type	Compulsory
Mode of delivery
Course Coordinator
Instructors
Assistants
Goals	Service and service types, which are one of the most important criteria of this classification, have knowledge about the general service rules and show practical differences of service types to show differences between service types and to ensure that hand techniques are developed and experienced.
Course Content	Service description, types and service steps The importance of food and beverage service Service types Service types Service steps The importance of the food and beverage division Food and beverage department organization structure
Learning Outcomes	1) Defines the service. 2) It implements the general rules of service. 3) Analyzes the differences between service types. 4) Defines all service tools. 5) The service determines the equipment to be used according to the product. 6) Analyzes the duties assigned to service personnel by controlling costs. 7) It appreciates the role of service and service personnel in the success of a catering business. 8) Self-efficacy beliefs are high in applying all service techniques successfully.