Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
7	GST423	Presentation and Service Techniques	3+0+0	3	4	17.11.2025

Course Details

Language of Instruction	Turkish
Level of Course Unit	Bachelor's Degree
Department / Program	Gastronomy and Culinary Arts
Type of Program	Formal Education
Type of Course Unit	Compulsory
Course Delivery Method	Face To Face
Objectives of the Course	To know the service and bar unit in tourism businesses and food and beverage businesses, to understand the importance of service and presentation for businesses, to adopt service rules and techniques, to develop hand skills and to provide experience.
Course Content	The importance of the service unit in tourism, the basic tools and equipment used during the service, international service types and techniques, special services, taking reservations, welcoming guests, taking orders, cover and table arrangement, service of different food groups, bill taking and guest farewell, personal hygiene, Cleaning and storage of service materials.
Course Methods and Techniques	Verbal lecture
Prerequisites and co-requisities	None
Course Coordinator	None
Name of Lecturers	Asist Prof. TÜLAY KARABUĞA
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Altinel, H. (2017). Banquet and Service Management, Detay Publishing, Ankara.
Course Notes	Altinel, H. (2017). Banquet and Service Management, Detay Publishing, Ankara.

Course Category

Social Sciences	%30
Field	%70

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

In-Term Studies	Quantity	Percentage
Mid-terms	1	% 40
Final examination	1	% 60
Total	2	% 100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	2	28
Mid-terms	1	10	10
Final examination	1	20	20
Total Work Load			Number of ECTS Credits 4 100

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Information and basic principles about the service department in tourism enterprises are learned.
2	Basic service information is known and service department personnel are recognized.
3	Table top service sets are learned.
4	Students will have information about welcoming guests, getting an account and sending guests off.

Weekly Detailed Course Contents

Week	Topics	Materials
1	Introduction	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
2	General Information and Basic Principles of Service Department in Tourism Businesses	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
3	Basic Service Information and Service Department Personnel	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
4	Pre-Service Preparations and Serving Steps	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
5	Pre-Service Preparations and Serving Steps	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
6	Knowing Table Layout and Preparation Techniques	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
7	Table Top Service Sets	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
8	Midterm
9	Special Service Kits	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
10	Preparation of the Customer Desk	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
11	Reservation in Food and Beverage Businesses	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
12	Welcoming the Guest	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
13	Order Taking and Service	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
14	Accounting and Guest Farewell	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.
15	General overview	Altınel, H. (2017). Banket ve Servis Yönetimi, Detay Yayıncılık, Ankara.

Contribution of Learning Outcomes to Programme Outcomes

	P1	P2	P7	P10
C1	5
C2		5
C3			5
C4				5

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