ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Civil Avitation Cabin Services (Evening Education) | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | SHK202 | ||||
| Course Name: | Catering and Presentation on Board | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | Yes | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. EBRU NİLGÜN SERENGİL | ||||
| Course Lecturer(s): | Ebru Nilgün SERENGİL,Nevreste Lütfiye ÜNLÜSÜ | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | To provide information about the distribution rules of the catering offered to the passenger during the flight operation and the importance of the catering in the cabin. |
| Course Content: | The definition of the aircraft catering, catering presentations, descriptions, names, codes, special food information and meal codes, catering effects on passenger satisfaction, meaning for the airline, economic direction management of the catering, general service and presentation informations are included. |
Learning Outcomes
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The students who have succeeded in this course;
1) Catering is the whole of the services offered during the flight. They will be able to learn service and presentation techniques. 2) It will ensure that the service has the physiological and psychological effects on the cabin. 3) They will gain awareness about the cultural meanings of special meals. 4) They will learn service details and behavioral patterns in abnormal weather conditions. |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | ||
| 1) | Introduction to onboard catering and shuttle services | |
| 1) | ||
| 2) | The place of catering in the service sector and marketing of the service | |
| 3) | Onboard Catering and its importance, History of Catering | |
| 4) | The effects of catering on passengers and the main factors in catering planning | |
| 5) | What is service? Factors affecting service quality | |
| 6) | Introducing catering and galley materials | |
| 7) | Beverage service presentation and promotion of drinks | |
| 8) | Midterm Exam | |
| 9) | Special dishes, codes and presentation | |
| 10) | Cockpit service and general service rules | |
| 11) | Service Applications | |
| 12) | Service Applications | |
| 13) | Service Applications | |
| 14) | General Review | |
| 15) | General Review | |
| 16) | Final Exam |
Sources
| Course Notes / Textbooks: | Ders notları Lecture notes |
| References: | İnternet Kaynakları Internet Resourses Seth Godin (Mor İnek) |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
|---|---|---|---|---|
| Program Outcomes |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 2 | 14 | 28 | ||||
| Application | 2 | 14 | 28 | ||||
| Midterms | 1 | 25 | 25 | ||||
| Final | 1 | 44 | 44 | ||||
| Total Workload | 125 | ||||||