COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

Service marketing in the food and beverage business with basic knowledge of food and beverage management, product development, cost control stage is intended to teach

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Koçak, Nilüfer, 2013, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara.
Aktaş, Ahmet, 2005, Ağırlama Hizmet Işletmelerinde Yiyecek ve Içecek Yönetimi, 2. Baskı, Antalya.
Denizer, Dündar,2005, Yiyecek ve Içecek Yönetimi, Detay Yayıncılık, Ankara.
Sökmen, Alptekin,2010, Yiyecek ve Içecek Hizmetleri Yönetimi ve Işletmeciliği, Detay, Ankara

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

Further Notes About Assessment Methods

None

Assessment Criteria

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40)
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications, homeworks and discussions in the class (%60).

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

turgay.bucak@deu.edu.tr

Office Hours

Tousday, 10:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes