COURSE UNIT TITLE

: FOOD AND BEVERAGE MANAGEMENT IN RELIGIOUS TOURISM

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TIN 5093 FOOD AND BEVERAGE MANAGEMENT IN RELIGIOUS TOURISM ELECTIVE 3 0 0 5

Offered By

Religious Tourism

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR IŞIL ÖZGEN

Offered to

Religious Tourism

Course Objective

The objective of this course is to inform students about food and beverage management practices and their effects on religious tourism; and to provide knowledge on special concerns related to food and beverage in religious tourism.

Learning Outcomes of the Course Unit

1   Acquire knowledge about basic concepts of food and beverage management and apply this knowledge into religious tourism.
2   Comprehend all aspects of food and beverage management and marketing and apply it to religious tourism.
3   Understand particular place of food and beverage services in religious tourism; demonstrate theoretical knowledge to follow trends in this field; comprehend the relationship between food and beverage services and customer satisfaction and solve problems as needed; and to accomplish practices to meet customer expectations.
4   Understand the impacts of halal and kosher food, vegetarian diet and forbidden food on food and beverage services in religious tourism; and provide information about these issues to stakeholders in tourism.
5   Understand the process of preparing standard recipes appropriate for various beliefs and to have knowledge to manage this process.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The Place and Importance of Food and Beverage Businesses in Tourism
2 Food Services Industry
3 The Organization of Food and Beverage Operations
4 Marketing of Food and Beverage Services
5 Standard Production Costs and Pricing Strategies
6 Operation Field, Design and Equipment
7 HACCP Concept and ISO 22000 Food Security Management Systems
8 The Importance of Food and Beverage Issue in Religious Tourism
9 Menu Planning to Meet the Needs of Different Customer Segments
10 Balanced Diet, Hygiene Concept, and Foodborne Health Risks in Food and Beverage Businesses
11 Halal Food Concept and Its Place in Religious Tourism
12 Kosher Food Concept
13 Vegetarian and Vegan Diet
14 Student Presentations and Discussions

Recomended or Required Reading

Textbook:
Mian N.Riaz, Muhammad M. Chaudry, (2003) Halal Food Production (2003). CRC Press.
Zushe Yosef Blech (2008) Kosher Food Production, John Wiley & Sons.

Supplementary sources:
N. Koçak (2016). Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık

Other Course Materials: Articles about the course and other documents will be provided in the beginning of term.

Planned Learning Activities and Teaching Methods

Lectures, class discussions, case studies, article assessments and assignments

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 PRJ PROJECT
2 PRS PRESENTATION
3 ASG ASSIGNMENT
4 FCG FINAL COURSE GRADE PRJ * 0.40 + PRS * 0.10 + ASG * 0.50


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

The details about the preparation of assignments and presentations will be provided upon number of students in the beginning of the term.

Assessment Criteria

Midterm: It will measure levels of students to extrapolate using knowledge acquired.
Assignment /Presentation: It will assess levels of students to make a comment, discuss and offer solution with a holistic approach and capabilities to transfer their knowledge.
Final Exam: It will measure level of students to correlate the concepts discussed during the course, to evaluate and discuss causality and relationships and to propose solutions.

Language of Instruction

Turkish

Course Policies and Rules

Any type of electronic device should be kept off during classes.
It is obligatory to attend the classes.
Student is supposed to obey academic and ethical guidelines in all activities related to the course.
Homework and presentation should be prepared and submitted according to format given by the instructor.

Contact Details for the Lecturer(s)

Doç.Dr.Işıl Özgen

isil.goksu@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 2,5 35
Preparing assignments 1 14 14
Preparing report 1 20 20
Preparations before/after weekly lectures 1 20 20
Preparing presentations 1 4 4
Project Assignment 1 2 2
Final Assignment 1 2 2
TOTAL WORKLOAD (hours) 125

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10
LO.15434554344
LO.25544544535
LO.34444445444
LO.44355534544
LO.55355333455

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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