COURSE UNIT TITLE

: FOOD AND BEVERAGE MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 3023 FOOD AND BEVERAGE MANAGEMENT COMPULSORY 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

The course aims to provide students with fundamental knowledge about food and beverage management and with competency about activities related to food and beverage operations.

Learning Outcomes of the Course Unit

1   Explaining principles of management related to food and beverage institutions
2   Having fundamentel knowledge on principles of nutrition and menu planning in F&B operations
3   Having fundamental knowledge on production and services techniques in F&B operations
4   Explaining storage process in F&B operations
5   Explaining marketing process in F&B operations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Introduction to F&B Service
2 Humanity and F&B
3 Factors of F&B service development, structure of the F&B service and industry
4 The F&B Department, organisation and marketing
5 F&B production process 1 - Nutrition and menu planning
6 F&B production process 1 - Nutrition and menu planning
7 Mid-term exam
8 Mid-term exam
9 F&B production process 2 - Production planning and purchasing
10 F&B production process 3 - Storage and kitchen
11 F&B Service
12 Banquet management
13 F&B Cost control
14 Job and food safety

Recomended or Required Reading

Nilüfer Koçak, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara, 2008.
Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis S. Pantelidis, Food and Beverage Management, Elsevier, Oxford, 2008.

Planned Learning Activities and Teaching Methods

Lectures
Discussions
Case studies
Research

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


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

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam encompasses the subjects covered in lectures as well as weekly assignments (40%)
2. Final Exam: The exam encompasses all the subjects covered throughout the semester, as well as in-class discussions, applications and case studies (60%)

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

English

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Monday to Friday: 10.00 - 15.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 3 42
Preparation for midterm exam 1 10 10
Preparation for final exam 1 13 13
Preparing assignments 1 15 15
Midterm 1 1 1
Final 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.10PO.11PO.12
LO.15555
LO.25555
LO.355555
LO.45555
LO.55555

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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