This course further develops the principles and psychological aspects underlying service, alongside enhancing technical service skills. Students will advance their understanding of service theory, particularly in the context of fine dining, while continually applying learned concepts. Additionally, the course introduces a structured framework for beverage operations management, emphasizing control measures and operational efficiency. Practical training in beverage preparation and service will be provided, enabling students to grasp the significance of key service areas from a managerial perspective.
- Teacher: Cem TILKI