Service and Protocol Rules
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Service and Protocol Rules | Elective | Bachelor's degree | 3 | Spring | 6 |
Name of Lecturer(s)
Associate Prof. Dr. Banu Saadet ÜNSAL AKBIYIK
Learning Outcomes of the Course Unit
1) Differentiates between various types of service making methods
2) •Demonstrate knowledge on beverage culture in different civilizations
3) •Prove knowledge of the current consumer trends for beverage consumption within the hospitality industry
4) Knows and practice the protocol rules
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | ||
| Learning Outcomes | |||||||||||||||||||||
| 1 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Basic Concepts, History of service, Rules of Food and Beverage , Beverage Units of Measure ,Types of Alcoholic Beverages, Alcoholic Beverages Presentation, Proper ,food,Cocktails, Types, Principles of Preparation, Presentation And Protocol Rules
Weekly Schedule
1) Definition and History of the Protocol2) Management and Protocol Management Concept
3) Manners and Courtesy
4) Protocol Rules
5) Seating Arrangements in Official Ceremonies
6) Business Meetings and Negotiations
7) Vehicle Protocol-Protocol and Banquet Meals
8) Mid term Exam
9) Service Rules and Guest Greetings
10) Protocol organization in the restaurant
11) Service, Eating, Drinking and Etiquette, table Seating Rules
12) Protocol Examples and Applications in Business and Social Life
13) Team Presentation
14) Team Presentation
15) Team Presentation
Recommended or Required Reading
- Aytürk, N. Protokol Yönetimi. Nobel Yayınları, Ankara, 2011.
Planned Learning Activities and Teaching Methods
1) Lecture
2) Discussion
3) Role Playing
4) Group Study
Assessment Methods and Criteria
Contribution of Quiz to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Work Placement(s)
Not Required