Lesson plan / SERVICE AND PRESENTATION TECHNIQUES

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To teach the student the importance of service and presentation, the rules and techniques of service, to provide them with service experience by improving their manual skills
Course Content The importance and types of service and presentation in gastronomy, service equipment and table layout, the service and presentation of different food groups, service presentation techniques based on different menus, food decoration arts, personal hygiene, cleaning and conserving service supplies.

Weekly Course Subjects

1BASIC SERVICE INFORMATION, PRE-SERVICE PREPARATIONS, STEPS OF SERVICE
2SYSTEMS AND VARIETIES OF FOOD SERVICE
3THE TECHNICAL EQUIPMENT OF SERVICE AND PRESENTATION, AND THEIR USE
4TABLE LAYOUT AND PREPARATION TECHNIQUES
5SERVICE OF HOT & COLD MEALS
6SERVICE OF HOT & COLD MEALS
7SERVICE OF HOT & COLD MEALS
8FOOD DECORATION ARTS & DECORATIVE FOOD PRESENTATION
9MID-TERM EXAM
10SERVICE AND PRESENTATION OF ALCOHOLIC & NON-ALCHOHOLIC BEVERAGES
11PRESENTATION OF HOT BEVERAGES
12PRESENTATION OF BAKERY GOODS
13BEHAVIOR RULES; PERSONAL HYGIENE
14HYGIENE OF SERVICE SUPPLIES & EQUIPMENT

Resources

ENDÜSTRİYEL YİYECEK ÜRETİMİ. Fermani Maviş. Detay Yayıncılık

Hazır Yemek Sistemleri. Mustafa Tayar, Canan Hecer. Dora Yayıncılk