Course Code	Semester	Course Name	LE/RC/LA	Course Type	Language of Instruction	ECTS
ITO0019		SERVICE AT BAR	2/0/0	DE	t	2

Course Goals	Ensure that they acquire competencies to provide personal hygiene and to implement operating cleaning and disinfection rules in accordance with legislation and hygiene rules.
Prerequisite(s)	-
Corequisite(s)	-
Special Requisite(s)	The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)	ÖĞR.GÖR. PELİN TUNA
Course Assistant(s)
Schedule	The course is not offered this semester.
Office Hour(s)	Instructor name, day, hours, XXX Campus, office number.
Teaching Methods and Techniques	Lecture notes, visual and audio narration and question-answer method
Principle Sources	Drinking Technology Prof. dr. Ahmet Aktas Associate Professor. Bahattin Özdemir Detail Publishing
Other Sources	-

Course Schedules
Week	Contents	Learning Methods
1. Week	Definition of bar, types of bars, place and importance in F & B department	Visual and Audio Lecture. Question Answer Method
2. Week	Bar staff, tasks and features	Visual and Audio Lecture. Question Answer Method
3. Week	Tools and cups used in the cup	Visual and Audio Lecture. Question Answer Method
4. Week	Alcoholic drinks and presentation	Visual and Audio Lecture. Question Answer Method
5. Week	Soft drinks and presentation	Visual and Audio Lecture. Question Answer Method
6. Week	Preparing hot and cold drinks	Visual and Audio Lecture. Question Answer Method
7. Week	Service of aperitifs, prepare alcoholic and non-alcoholic cocktails	Visual and Audio Lecture. Question Answer Method
8. Week	Midterm
9. Week	Establishing standards for food to be served with beverages	Visual and Audio Lecture. Question Answer Method
10. Week	To serve snacks, fruit and desserts	Visual and Audio Lecture. Question Answer Method
11. Week	Remove / price the cost of cocktail prescription	Visual and Audio Lecture. Question Answer Method
12. Week	Product order form	Visual and Audio Lecture. Question Answer Method
13. Week	Cash settlement transactions	Visual and Audio Lecture. Question Answer Method
14. Week	Bar cleaning and stocking operations	Visual and Audio Lecture. Question Answer Method
15. Week	Final
16. Week	Final
17. Week

Assessments
Evaluation tools	Quantity	Weight(%)
Midterm(s)	1	40
Final Exam	1	60

Program Outcomes PO-1 Communicating with the Guest PO-2 Making Accommodation Services in Professional Foreign Language and Providing Information to Guests. PO-3 Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management PO-4 Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy PO-5 Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations PO-6 Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry PO-7 Preparing the floor for floor services, floor control, cleaning services in housekeeping PO-8 Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions PO-9 Understanding Marketing in Tourism PO-10 Applying Quality Management Systems, Developing Yourself Using IT Facilities PO-11 First aid to the patient / injured in emergencies

Learning Outcomes LO-1 Providing non-alcoholic beverage service in the bar LO-2 Providing alcoholic beverage service in the bar LO-3 To prepare cocktails LO-4 Prepare the food served in the bar LO-5 Bar kapanış işlemleri yapmak ve yeni kokteyl reçeteleri tasarlamak

Course Assessment Matrix:

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11
LO 1
LO 2
LO 3
LO 4
LO 5