COURSE UNIT TITLE

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The aim of this course is to provide an up to date introduction for students that are considering a management career in food service.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

1.June Payne Palacio, Monica Theis (2015) Food Service Management: Principle and Practices, 13 th Edition Pearson Publishings.

Planned Learning Activities and Teaching Methods

1. Lecture: There will be three lecture sessions every week.
2. Guest Speakers: According to the availability, F&B Managers of Izmir's large scale hotels will be invited as guest speakers to share their experiences with students.

Assessment Methods

Further Notes About Assessment Methods

1. Mid-term : Students are responsible from the weekly mentioned chapters in the syllabus.
2. Final: Students are responsible from chapters after midterm.
3. Term Assignment: Students will prepare a menu regarding the principles of menu planning, prepare standard recipes of the menu items and price them.

Assessment Criteria

1. Mid-term Exam: The exam will cover the topics mentioned in course outline .
2. Final Exam: The exam will cover the topics given after mid-term mentioned in course outline.
3. Assignments: The students will prepare menus and standard recipes for their menu items

Students should be able to make comparisons between commercial and institutional food service.
Students should be able to identify various production and service positions and organizational charts in food and beverage operations.
Students should be able discuss the importance of feasibility studies, marketing research and marketing plans.
Students should be able to discuss menu planning process and analyze menus according to their profitability and popularity.
Students should be able to prepare standard recipes and discuss its advantages in production planning, effective scheduling and timing.

Language of Instruction

English

Course Policies and Rules

1. Students are advised that faculty use turnitin to prevent any kind of cheating.
2. Tardiness and early departure from lecture will be referred as absenteeism.
3. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.

Contact Details for the Lecturer(s)

Assoc. Prof.Işıl Özgen
e-mail: isil.goksu@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes