COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Food and Beverage Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 202
Spring
3
0
3
6
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives At the conclusion of the course students will be able to identify;
management levels, production and service hierarchy, organizational goals, marketing principles, differences between commercial and institutional operations, menu development process, effective menu planning, pricing strategies, purchasing, storing and issuing processes,sanitation and safety procedures, factors affecting design and equipment selection, computer applications and IT in FB operations
Learning Outcomes The students who succeeded in this course;
  • to develop theoretical knowledge about F
  • to develop theoretical knowledge about F
  • to create management vision in Food and Beverage
  • to understand past and present of F
  • to know management functions, nutrition and menu management
  • to analyse standard costs of F
  • to understand production and service processes
  • to know sanitation and safety rules
  • to learn design and material management
Course Content This course comprises from overview of food and beverage operations, food service marketing, menu planning, nutrition concerns, menu cost and pricing strategies, production, service, beverage management, sanitation and safety issues, facility design and equipment, accounting, and food service automation. Beside these theoretical subjects students will create a F&B business simulation at the end of term.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the Food Service Industry Prereading
2 Organization of Food and Beverage Operations Prereading
3 Fundamentals of Management Prereading
4 Food and Beverage Marketing Prereading
5 Nutrition Prereading
6 Menu Management Prereading
7 Standard Product Costs and Pricing Strategies Preparing a menu
8 Preparing for Production Prereading
9 Production Preparing a detailed recipe
10 Food and Beverage Service Prereading
11 Sanitation and Safety Prereading
12 Facility Design, Layout and Equipment Prereading
13 Financial Management Prereading
14 Food Service Automation Self Evaluation
15 Final Exam
16 Review of the Semester  
Course Textbooks Food and Beverage Management, Jack D.NINEMEIER, American Hotel & Motel Association
References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
50
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

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
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
5
Presentation / Jury
Project
1
35
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
    Total
130

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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