COURSE UNIT TITLE

: FOOD AND BEVERAGE MANAGEMENT

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 5017 FOOD AND BEVERAGE MANAGEMENT COMPULSORY 3 0 0 7

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

1   Know the organizational structure of the food and beverage business
2   Food and Beverage know the job descriptions and responsibilities of personnel of the company
3   Gain competence on meal cards and pricing methods in food and beverage business
4   Know the accounting system used in the food and beverage business
5   Applying service systems used in food and beverage business
6   To allow communication between the food and beverage operations and safe service kitchen
7   Ability to steer preparatory work in the food and beverage business

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The scope and importance of the Food and Beverage Services
2 Classification of Food and Beverage Business
3 Organizational Structure of the Food and Beverage business
4 TOR in the Food and Beverage business
5 Menu planning and development
6 Food and beverage pricing
7 Food and beverage pricing / Midterm
8 Food and Beverage Production Process / Midterm
9 Food and Beverage Production Process
10 Food production and control stages
11 Food Safety Systems
12 Service in the Food and Beverage business
13 Banquets
14 Marketing Activities in the Food and Beverage business
15 Final Exam
16 Final Exam

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

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


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

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 4 56
Preparation for midterm exam 1 10 10
Preparation for final exam 1 20 20
Preparing presentations 10 4 40
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 170

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.15
LO.255
LO.35555
LO.4
LO.5
LO.6
LO.7