| Course Name | Marketing Food and Beverages |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 355 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to analyze all aspects of a developing and running a successful food and beverages marketing management such as developing Food and Beverages marketing mix, analyze of consumer buying behavior, designing and managing menus, pricing strategies, creating competitive marketing strategies and advertising strategies. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course, marketing management and concept exclusive to food and beverages marketing will be explained in all aspects. The necessary techniques and skills in the process of developing food and beverage marketing strategies will be reinforced by case studies and in class discussions. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Marketing | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 2 | Introduction to Hospitality Marketing | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 3 | Marketing Environment, Marketing Mx 4P, Marketing Mix in Food and Beverage 7P | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 4 | Product, Price | Philip Kotler & Gary Armstrong, “Principles of Marketing |
| 5 | Place, Promotion, Marketing Communication | Philip Kotler & Gary Armstrong, “Principles of Marketing |
| 6 | Market Segmentaion, Targeting, Positioning | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 7 | Consumer Behaviour | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 8 | Midterm | |
| 9 | Marketing Research | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 10 | Marketing Strategy | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 11 | Marketing Plan Development | Philip Kotler & Gary Armstrong, “Principles of Marketing |
| 12 | New Approaches to Marketing | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 13 | Digital Marketing, Social Media Marketing | Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism” |
| 14 | Project Presentations | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Philip Kotler & Gary Armstrong, “Principles of Marketing”, Pearson, ISBN 9781292220178 Philip Kotler, John T. Bowen, Seyhmus Baloglu, “Marketing for Hospitality and Tourism”, Pearson, ISBN-13: 9780137499014 |
| Suggested Readings/Materials | Şevki Ulema, “Yiyecek ve İçecek Pazarlaması”, Detay Yayıncılık, ISBN 978-605-254-458-7 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 20 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 20 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 3 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 10 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 18 | |
| Total | 120 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
