| 1 | The place and organizational structure of the service department in hotel businesses | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 2 | Titles, duties and responsibilities of employees in the service department | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 3 | Materials used in the service department and their maintenance | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 4 | Alcoholic and non-alcoholic beverages | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 5 | Mise en place concept and its application | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 6 | Cover concept and cover types | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 7 | Taking the guest's order | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 8 | Service procedures | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 9 | Preparation and service of banquet tables | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 10 | Cocktails | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 11 | Cocktail applications | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 12 | Wines and introducing the wine to the guest | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 13 | Serving of wine | GÜREL Mehmet,GÜREL Gülal,Servis ve Bar,MEB,Ankara,2001 |
| 14 | Sustainability of service quality applied in food and beverage businesses | Lectur Notes |