COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Food and Beverage Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
MTOI 205
Fall
3
0
3
5
Prerequisites
None
Course Language
Turkish
Course Type
Required
Course Level
Short Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of the course is to examine the current issues and developments in the food and beverage industry, to evaluate the contribution of innovation to food and beverage industry. Technological advantages, sales techniques and revenue management will be discussed.
Learning Outcomes The students who succeeded in this course;
  • Will be able to classify food and beverage companies.
  • Will be able to explain the organizational structure of food and beverage businesses.
  • Will be able to apply management theories.
  • Will be able to apply cost analysis, control and menu pricing.
  • Will be able to explain the entrepreneurship and the process of establishment of food and beverage.
  • Will be able to apply occupational safety and hygiene that must be observed in food and beverage businesses.
Course Description Food and beverage course includes departmental planning, kitchen organization, monu planning, production and service stages.
Related Sustainable Development Goals

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction, Definition and classification of Food and Beverage Businesses Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 1
2 Management Functions and Food and Beverage Business Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 2
3 Organizational structure and features of Food and Beverage Business Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 3
4 Nutrition Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 4
5 Menu Planning Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 5
6 Classification of Menus Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 5
7 Midterm
8 Material Management in Food and Beverage Business (purchasing, receiving, storage) Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 6
9 Kitchen Management and Production Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 7
10 Service organization structure and service Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 8
11 Service organization structure and service Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 8
12 Sanitation, Hygiene and Safety Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 9
13 Marketing and Customer Realtionship Management in Food and Beverage Businesses Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 10
14 Presentation Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 11
15 General Overview Alptekin Sökmen, Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, 2013, ANKARA Part 1-11
16 Final Exam
Course Notes/Textbooks

Yiyecek İçecek Hizmetleri Yönetimi, Prof. Dr. Nilüfer Koçak, 2016, Ankara, Detay Yayıncılık.
Suggested Readings/Materials

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
16
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
40
Final Exam
1
50
Total

Weighting of Semester Activities on the Final Grade
17
50
Weighting of End-of-Semester Activities on the Final Grade
1
50
Total

ECTS / WORKLOAD TABLE

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
16
3
48
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
1
14
    Total
120

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1

To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management

 X
2

To be able to use the knowledge gained in the field of tourism in the field of application.

 X
3

To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field.

 X
4

To be able to develop sales marketing strategies of enterprises in tourism sector.

 X
5

To be able to interpret the relationship between the economy of the country and tourism economy.

 X
6

To be able to develop himself/herself socially and academically by following the developments in and out of the field.

 X
7

To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language.

 X
8

To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures.

 X
9

To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management.

 X
10

To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach.

 X
11

To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business.

 X
12

To be able to plan and organize meetings, congresses, conferences and fairs.

 X
13

To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design.

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