COURSE UNIT TITLE

: TOURISM AND GASTRONOMY

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUI 5079 TOURISM AND GASTRONOMY ELECTIVE 3 0 0 6

Offered By

Tourism Management

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

PROFESSOR DOCTOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The objective of this course is to understand the importance of F&B services and classification of F&B businesses; and to examine location choice analysis, investment cost, financial and profitability analysis and management functions of F&B services in tourism businesses.

Learning Outcomes of the Course Unit

1   To be able to understand the basic concepts of F&B services management.
2   To be able to examine management processes of F&B services in tourism businesses.
3   To be able to grasp the importance of F&B services and service quality in tourism businesses.
4   To be able to analyze new approaches and current problems encountered in tourism businesses.
5   To be able to evaluate impacts of F&B services on customer satisfaction in tourism businesses.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Fundamental Concepts in Food & Beverage Services
2 Management Process in F&B Services in tourism Businesses
3 Purchasing in F&B Services
4 Services in F&B Services
5 Kitchen Services and Sanitation in F&B Services
6 Marketing of F&B Services
7 Midterm Project
8 Budgeting and Break-even-point Analysis in F&B Services
9 Quality in F&B Services
10 Menu Planning and Analysis
11 Case Analysis
12 Case Analysis
13 Case Analysis
14 Case Analysis

Recomended or Required Reading

Textbook(s):
Koçak, N. (2016). Yiyecek-Içecek Hizmetleri Yönetimi, Ankara: Detay Yayıncılık.

Supplementary Book(s):
1.Karamustafa, K. (2018). Yiyecek ve Içecek Yönetimi, Ankara: Detay Yayıncılık
2.Türksoy, A. (2010).Yiyecek ve Içecek Hizmetleri Yönetimi, Ankara: Turhan Kitabevi

References:
Materials:
Articles from academic and industry journals.

Planned Learning Activities and Teaching Methods

1. Lecture
2. In-class discussions
3. Case analysis
4. Projects

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MTE MIDTERM EXAM
2 STT TERM WORK (SEMESTER)
3 FIN FINAL EXAM
4 FCG FINAL COURSE GRADE MTE * 0.30 + STT * 0.30 + FIN* 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + STT * 0.30 + RST* 0.40


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

Further Notes About Assessment Methods

If the instructor needs to add some explanation or further note, this column can be selected from the DEBIS menu.

Assessment Criteria

1. Project report should be prepared by the student and could be about 30 to 50 pages.
2. Students are responsible for all steps of their projects and should answer related questions.
3. Students are expected to be able to comment on case studies regarding to the lesson and industry. Besides, students should have ideas over tourism industry and opinions on problems and how to fix them.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes.
2. Violations of Plagiarism of any kind will result in disciplinary steps being taken.
3. Students should participate actively to in-class discussions and team-work.

Contact Details for the Lecturer(s)

Doç.Dr.Işıl Özgen
isil.goksu@deu.edu.tr

Office Hours

Thursday 15:00 16:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 10 3 30
Tutorials 3 3 9
Preparations before/after weekly lectures 13 4 52
Preparing assignments 1 10 10
Preparing report 1 15 15
Preparations before/after weekly lectures 4 7 28
Preparing presentations 1 5 5
Project Assignment 1 2 2
Final Assignment 1 1 1
TOTAL WORKLOAD (hours) 152

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10
LO.1555
LO.245
LO.3545
LO.4545
LO.555