| Course Objectives: |
This course will investigate the techniques and importance of provide knowledge of all important issues in learn and practice basic cabin service techniques and serving equipments. |
| Course Content: |
This course’s target is to analyze and practice cabin service techniques and serving equipments basically.Students will gain ability, accuracy and proficiency of the following topicsimpact of food and beverage service on passengers, service preparations, important points of the service, service equipment handling, loading and delivery of catering equipment, standard serving techniques, service concepts presented on board according to configuration and passenger types (Economy class, Business class, First class), rules of hygiene, special meals, dry store items, alcoholic and non-alcoholic beverage service techniques, types of service depending on the time of day |
| Week |
Subject |
Related Preparation |
| 1) |
"• Presentation of Inflight Service Procedures’ lesson subjects "
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| 2) |
"• Evaluates the history of inflight service.
• Evaluates inflight service.
• Evaluates the catering equipments.
• Discusses the importance of catering equipments.
• Analysis the reasons of inflight service.
"
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| 3) |
"• Analysis the service equipments,
• Discusses the contents and protection of service equipments.
• Evaluates the kinds of service equipments.
• Discusses the main factors of service planning.
• Evaluates the details of control,loading and deliveries of service equipments.
"
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| 4) |
"• Describes inflight service.
• Analysis the service kinds according to the qualification of the passengers.
• Describes standart service procedures.
"
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| 5) |
"• Analysis the meals according to the passenger types.
• Discusses what to do during the special meal loading.
• Evaluates special meals and their contents.
"
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| 6) |
"• Evaluates general points to consider during service,
• Analysis the standart table regulation .
• Analysis the factors rising service quality.
• Evaluates the main strategies of passenger complaints during the service.
"
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| 7) |
"• Evaluates the galley equipments.
• Describes the glass kinds.
• Analysis the trolley kinds.
"
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| 8) |
"• MIDTERM EXAM"
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| 9) |
"• Evaluates the glasses used in beverage service.
• Describes the kinds of spirits.
• Describes the service according to the spirits’ kinds.
"
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| 10) |
"• Describes the distilled spirits.
• Describes the fermented spirits.
• Analysis the aperitif spirits."
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| 11) |
"• Analysis spirit service of economy class.
• Analysis the spirit service of business class.
• Evaluates the spirit service of first class.
"
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| 12) |
"• Describes the importance of cheese in service.
• Describes the cheese kinds.
• Analysis the contents of world cheese kinds.
"
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| 13) |
"• Evaluates the world culture.
• Analysis the importance of world cultures in service.
"
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| 14) |
The types of Recurrent
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| 15) |
Final Exam.
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
