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| Course Goals |
Designated locations as deemed necessary by catering events. Transporting food product and materials and loading/unloading the catering vehicles in all weather conditions. Requires frequent lifting/transporting hot food items, ability to work inside kitchen area, interact with heated equipment, steam and other at risk conditions. |
| Prerequisite(s) |
Food and Beverage Management in Aviation |
| Corequisite(s) |
Food and Beverage Management in Aviation |
| 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) |
Assist. Prof. Dr. Neyir Tekeli |
| Course Assistant(s) |
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| Schedule |
WEDNESDAY 16:00-17:50 1B05 |
| Office Hour(s) |
WEDNESDAY 16:00-17:50 1B05 |
| Teaching Methods and Techniques |
-Visual and aural tecniques
It has been planned as Digital Distance Education up to 40% and will be supported by sectoral E-Webinars that will be given with the digital method and CATs V3.0 interface enriched as 100% Asynchronous and Synchronous in the Spring Semester.** It was planned as formal, but after the developments in the pandemic process, it was decided to continue the theoretical part of the course with the Digital Distance Education method within the framework of the recommendations of YÖK. The theoretical part of the course will be supported by sectoral E-Webinars that will be given in the Spring Semester with 100% Asynchronous and Synchronous enriched digital method and CATs V3.0 interface. According to the developments in the pandemic process and the senate, the curriculum and duration of the theoretical courses given with CATs V3.0 Digital Distance Education will be given by the diluted [accelerated] hybrid formal method through the optional appointment method. The practical parts of the course will be given by the Digital Distance Education method, according to the developments in the pandemic process of the applications that cannot be given and according to the senate, diluted [accelerated] hybrid and / or the formal method in the last semester of the Spring Semester through the optional appointment method over the CATs V3.0 system in the Spring Semester. will be given with |
| Principle Sources |
-YİYECEK İÇECEK HİZMETLERİ UÇUŞ ÖNCESİ HAZIRLIKLARI /MEGEB YAYINLARI |
| Other Sources |
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| Course Schedules |
| Week |
Contents |
Learning Methods |
| 1. Week |
Introduction to Foof and Bavarege |
Visual and Aural Tecniques |
| 2. Week |
History of Foot and Bavarage |
Visual and Aural Tecniques |
| 3. Week |
Maintain equipment and all other catering supplies |
Visual and Aural Tecniques |
| 4. Week |
Prepare banquet room for the function |
Visual and Aural Tecniques |
| 5. Week |
Display excellent customer service and maintain a well-groomed, neat appearance |
Visual and Aural Tecniques |
| 6. Week |
Properly set tables for special functions |
Visual and Aural Tecniques |
| 7. Week |
Midterm |
Midterm |
| 8. Week |
Flight Services |
Visual and Aural Tecniques |
| 9. Week |
Foot and Baverage in Flight |
Visual and Aural Tecniques |
| 10. Week |
Case Study |
Visual and Aural Tecniques |
| 11. Week |
Final Exam |
Final Exam |
| 12. Week |
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| 13. Week |
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| 14. Week |
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| 15. Week |
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| 16. Week |
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| 17. Week |
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