Description of Individual Course Units
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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 |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Koçak, Nilüfer, 2013, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara. |
Planned Learning Activities and Teaching Methods |
Expression |
Assessment Methods |
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Further Notes About Assessment Methods |
None |
Assessment Criteria |
1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40) |
Language of Instruction |
Turkish |
Course Policies and Rules |
The student is required to be at class on time. |
Contact Details for the Lecturer(s) |
turgay.bucak@deu.edu.tr |
Office Hours |
Tousday, 10:00-12:00 |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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