Providing information about food and beverage establishments, explaining the catering materials and types to be offered during the flight.
20
Contribution of the Course to Professional Development
21
Learning Outcomes:
1
Has information about food and beverage businesses and their classification.;
2
Has information about the management process in businesses that provide food and beverage service.;
3
Evaluating important issues in terms of delivery, loading and protection of the catering material and managing the process;
4
Develops awareness about hygiene and presentation procedures that should be considered in the catering service.;
5
Analyzes factors such as hours of the day, destinations, flight phases, flight duration, class differences and passenger need together, and decides the type and time of service accordingly.;
22
Course Content:
Week
Theoretical
Practical
1
Scope and Importance of Food and Beverage Management
2
Managerial Functions of Food and Beverage Businesses
3
Managerial Functions of Food and Beverage Businesses
4
Classification of Food and Beverage Businesses
5
Production Process, Preparation and Hygiene Rules in Food and Beverage Businesses
6
International Food and Beverage Terms
7
Catering and Service on Board
8
Midterm Exam
9
Onboard Catering and Pre-Service Preparations
10
Food and Beverage Service Rules
11
Increasing the Catering and Service Quality
12
Service Types and Catering Services to Passengers Requesting Special Meals
13
New Trends in the Food and Beverage Industry
14
New Trends in Food and Beverage Industry and Evaluation of the Period
23
Textbooks, References and/or Other Materials:
Food and Beverage Services Management Prof. Dr. Nilüfer KOÇAK Food and Beverage Management Anadolu University Publications KARAOSMANOĞLU, K., (2017), Uçuş-İçi Yiyecek İçecek Hizmetinin Müşteri Memnuniyetine Etkisi, http://adudspace.adu.edu.tr:8080/jspui/bitstream/11607/3130/1/10135603.pdf[01.11.2018]
24
Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
25
ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
14
3
42
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
1
1
Others
0
0
0
Final Exams
1
1
1
Total WorkLoad
86
Total workload/ 30 hr
2,87
ECTS Credit of the Course
3
26
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
