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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Service Technique
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
GMS213 - Service Technique III. SEMESTER 1 +1 2.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s) DR. ÖĞR. ÜYESİ BEYZA UYANIK
Mode of Delivery This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There are no other courses recommended for this course.
Recommended Resources Denizer, Dündar (2012). Yiyecek İçecek Hizmetleri, Eskişehir: Anadolu Üniversitesi.
Work Placement Training will hold during the course
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Definition of Food and Beverage Service
Week - 2 Staf of Service Department
Week - 3 Equipments of Service
Week - 4 Equipments of Service II
Week - 5 Mice en Place
Week - 6 Types of Service
Week - 7 Types of Service II
Week - 8 Basic Service Steps
Week - 9 Information of Protocol
Week - 10 Beverage Service
Week - 11 Hygiene and Sanitation in Service Process
Week - 12 Security in Service Process
Week - 13 Application
Week - 14 Application

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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