COURSE UNIT TITLE

: NEW TRENDS IN FOOD AND BEVERAGE ESTABLISHMENTS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUI 6204 NEW TRENDS IN FOOD AND BEVERAGE ESTABLISHMENTS ELECTIVE 3 0 0 9

Offered By

Tourism Management

Level of Course Unit

Third Cycle Programmes (Doctorate Degree)

Course Coordinator

PROFESSOR DOCTOR IŞIL ÖZGEN

Offered to

Tourism Management

Course Objective

The aim of this course is to analyze the structures of F&B businesses operating in a highly competitive environment; and to generate strategies against recent trends and new problems encountered.

Learning Outcomes of the Course Unit

1   Understand the field of activities of F&B businesses.
2   Assess contemporary management approaches in F&B businesses.
3   Express an opinion about the current developments in F&B businesses.
4   Discuss recent trends arising from the growth of national and international tourism movements in F&B businesses.
5   Examine the effects of changes taking place in F&B businesses on business structures and management approaches.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Current Trends in Food Business
2 Slow Food Movement
3 Molecular Gastronomy
4 Zero Waste Menus and Green Restaurants
5 Neurogastronomy
6 Edible Insects and Flowers
7 Halal Food and Kosher
8 Plant Based Protein Foods and Vegeterians
9 Food Carbon Labeling
10 Food Allergies and Gluten Free Foods
11 Geographical Indications
12 Street Foods
13 Presentation
14 Presentation

Recomended or Required Reading

Textbook(s):

Atilla Akbaba ve Neslihan Çetinkaya. (2018). Gastronomi ve Yiyecek Tarihi, Ankara: Detay Yayıncılık.
Hülya Kurgun, Demet Özbağıran (2016) Gastronomi ve Turizm, Ankara: Detay Yayıncılık.
Hülya Kurgun (2017) Gastronomi Trendleri Milenyum ve Ötesi, Ankara:Detay Yayıncılık.
Klaus G.Grunert (2017). Consumer Trends and New Product Opportunities in the Food Sector, Wageningen Publishers.

Materials:
Articles in scientific and industry journals

Planned Learning Activities and Teaching Methods

1. Lectures
2. In-class discussions
3. Case studies

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

1. Mid-term exam
2. Final exam

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.

Contact Details for the Lecturer(s)

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

Office Hours

Office Hours
Tuesdays
10:30/11:30
Room Number : A 212/A

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Preparations before/after weekly lectures 13 8 104
Preparation for midterm exam 1 20 20
Preparation for final exam 1 20 20
Web Search and Library Research 2 15 30
Preparations before/after weekly lectures 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 227

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9
LO.1435554543
LO.2554454553
LO.3355354554
LO.4554355445
LO.5445455344

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

Copyright 2015 DEÜ. BİD

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