Food and Beverage Service Techniques

Learning Outcomes of the Course Unit

1) This chapter should help him/her define all kinds of food and beverage enterprises, understand the importance of food service division of the hospitality services industry.
2) He/she knows the organization of the food and beverage department, food and beverage management-its meaning, the responsibilities of the food and beverage manager, personnel administration, design concept of the food and beverage establisments.
3) The student identifies the food and beverage operation as a profit generator and knows efficiency, productivity and rationality.
4) The student explains extensive food and beverage facilities and F&B management in the accomodation enterprises.
5) He/she knows design concept of the restaurant, explain extensive food and beverage facilities in it.
6) He/she knows extensive facilities in the canteen and cafeteria and understands general atmosphere of them.
7) He/she knows extensive facilities in a caterig organzation-kitchen planning, layout of equipment, planning the menu, completion of operation, etc.
8) The student takes a mid-term examination and pass it successfully.
9) The Student explains planning the menu and menu marketing-overall menu theme, menu design, menu items, restricted menus, components dishes, menu price, menu fatigue, special chef's dishes, market trends, fruits and vegetables of the season, factors to be taken into account in menu marketing, price, gross profit, food quality, design concept of the restaurant, dish analyse, the average bill-.
10) He/she knows all the details about 'Mise En Place' in a F&B establishment.
11) He/she can use all equipment in the operation area , knows the importance of a clean dining room.
12) He/she knows the kinds of couverts and sets up quickly.
13) He/she explain the importance of breakfast in human life and knows the kinds of breakfast.
14) He/she knows the main topics of total quality management and explain the back door-physical checks quality and quantity- The student knows the importance of customer's sense-observation, taste, smell, feeling, hearing, value for money- and knows the importance of protection the health of the customers, by providing good nutrition in conditions of absolute sanitation. He/she understands fully and appreciates the customer's needs. He/she recognises and rapidly eliminate problemtic situations.
15) He/she knows what is going on in the field commercial food and beverage service operations all over the world and Turkey.