• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 5005 FOOD AND BEVERAGE MANAGEMENT COMPULSORY 3 0 0 6

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

Service marketing in the food and beverage business with basic knowledge of food and beverage management, product development, cost control stage is intended to teach

Learning Outcomes of the Course Unit

1   Know the organizational structure of the food and beverage business 2   Food and Beverage know the job descriptions and responsibilities of personnel of the company 3   Gain competence on meal cards and pricing methods in food and beverage business 4   Know the accounting system used in the food and beverage business 5   Applying service systems used in food and beverage business 6   To allow communication between the food and beverage operations and safe service kitchen 7   Ability to steer preparatory work in the food and beverage business

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The scope and importance of the Food and Beverage Services 2 Classification of Food and Beverage Business 3 Organizational Structure of the Food and Beverage business 4 TOR in the Food and Beverage business 5 Menu planning and development 6 Food and beverage pricing 7 Food and beverage pricing / Midterm 8 Food and Beverage Production Process / Midterm 9 Food and Beverage Production Process 10 Food production and control stages 11 Food Safety Systems 12 Service in the Food and Beverage business 13 Banquets 14 Marketing Activities in the Food and Beverage business 15 Final Exam 16 Final Exam

Recomended or Required Reading

Koçak, Nilüfer, 2013, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara. Aktaş, Ahmet, 2005, Ağırlama Hizmet Işletmelerinde Yiyecek ve Içecek Yönetimi, 2. Baskı, Antalya. Denizer, Dündar,2005, Yiyecek ve Içecek Yönetimi, Detay Yayıncılık, Ankara. Sökmen, Alptekin,2010, Yiyecek ve Içecek Hizmetleri Yönetimi ve Işletmeciliği, Detay, Ankara

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FCG FINAL COURSE GRADE 3 FCGR FINAL COURSE GRADE MTE * 0.40 + FCG* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST* 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 3 36 Preparations before/after weekly lectures 12 5 60 Preparation for midterm exam 1 5 5 Preparation for final exam 1 6 6 Preparing presentations 10 4 40 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 149

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 LO.2 5 5 LO.3 5 5 5 5 LO.4 LO.5 LO.6 LO.7