• 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 TUR 4106 MANAGEMENT OF FOOD AND BEVERAGE SERVICES COMPULSORY 3 0 0 5

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

METE GÖVCE

Offered to

TOURISM AND HOSPITALITY MANAGEMENT TOURISM AND HOSPITALITY MANAGEMENT (Evening)

Course Objective

To provide the students with competences about the services of food and beverage operations by giving basic information regarding food and beverage industry and management of food and beverage operations.

Learning Outcomes of the Course Unit

1   Being able to identify the management principles in food and beverage operations. 2   Being able to practice the basic principles of nutrition and menu planning. 3   Being able to practice the production and service tecniques in food and beverage operations. 4   Being able to explain the principles of sanitation and safety in food and beverage operations. 5   Being able to practice the principles of marketing in food and beverage operations. 6   Being able to identify the principles of cost control in food and beverage operations.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Food and beverage industry 2 Management function in food and beverage operations 3 Organizational structure in food and beverage operations 4 Nutrition 5 Menu planning 6 Menu planning 7 Mid-term Exam 8 Mid-term Exam 9 Purchasing, acceptance, storage 10 Production 11 Service 12 Sanitation and safety 13 Sanitation and safety 14 Marketing of Food and Beverage Services

Recomended or Required Reading

Yiyecek Içecek Hizmetleri Yönetimi, Nilüfer Koçak, Detay Yayıncılık, Ankara, 2012, 160 sf.

Planned Learning Activities and Teaching Methods

Lecturing and practices.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 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)

nilufer.kocak@deu.edu.tr

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 12 12 Preparation for final exam 1 15 15 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 LO.1 1 LO.2 1 LO.3 1 LO.4 1 LO.5 1 LO.6 1