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
TMT 3021 FOOD AND BEVERAGE MANAGEMENT ELECTIVE 3 0 0 4

Offered By

Tourism Management (English)

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR IŞIL ÖZGEN

Offered to

Tourism Management (English)

Course Objective

The aim of this course is to provide students aspiring to pursue a career in the food and beverage industry with fundamental food and beverage management knowledge.

Learning Outcomes of the Course Unit

1   Describe types of food service operations and be able to make comparisons between commercial and institutional food service.
2   Describe levels of management in food service and be able to identify various production and service positions and organizational charts in food and beverage operations
3   Explain food and beverage marketing discuss the importance of feasibility studies, marketing research and marketing plans.
4   Describe menu planning process, menu schedules and types and menu pricing styles and analyze menus profitability and popularity and prepare action plans according to menu analysis
5   Explain how to create standard recipes discuss its advantages in production planning, effective scheduling and timing.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The Food Service Industry
2 Organization of Food and Beverage Operations
3 Food Safety and Sanitation
4 Menu Management
5 Nutrition for Food Service Operations
6 Standard Product Costs and Pricing Strategies
7 Food and Beverage Service
8 Term Project Presentations / Discussion
9 Term Project Presentations / Discussion
10 Term Project Presentations / Discussion
11 Term Project Presentations / Discussion
12 Term Project Presentations / Discussion
13 Term Project Presentations / Discussion
14 Term Project Presentations / Discussion

Recomended or Required Reading

1.June Payne Palacio, Monica Theis (2015) Food Service Management: Principle and Practices, 13 th Edition Pearson Publishings.

Planned Learning Activities and Teaching Methods

Lecture: There will be three lecture sessions every week.
Presentations: Students will present selected subjects.
Guest Speakers: According to the availability, F&B Managers of Izmir's large scale hotels will be invited as guest speakers to share their experiences with students.



Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 MT Midterm
2 TP TermProject
3 FN Final
4 FCG FINAL COURSE GRADE MT * 0.30 +TP * 0.30 + FN * 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MT * 0.30 +TP * 0.30 + RST * 0.40


Further Notes About Assessment Methods

1. Mid-term : Students are responsible from the weekly mentioned chapters in the syllabus.
2. Final: Students are responsible from chapters after midterm.
3. Term Assignment: Students will prepare a menu regarding the principles of menu planning, prepare standard recipes of the menu items and price them.

Assessment Criteria

1. Mid-term Exam: The exam will cover the topics taught in class until the midterm exam.
2. Final Exam: The exam will cover the topics taught during the semester, including term projects.
3. Term Project: At the beginning of the term, students will form groups and will work together for term project.

Language of Instruction

English

Course Policies and Rules

1. Students are advised that faculty use turnitin to prevent any kind of cheating.
2.Tardiness and early departure from lecture will be referred as absenteeism.
3. Using cell-phone for messages or any electronic devices during the course are strictly prohibited.
4.Attendance in 70% of the classes is mandatory.
5.Any attempt at plagiarism will result in disciplinary action. The TURNITIN program is used in detecting plagiarism within the faculty

Contact Details for the Lecturer(s)

Prof.Işıl Özgen
e-mail: isil.goksu@deu.edu.tr

Office Hours

Office Hours
Wednesday
10:30-11:30
2. Floor Office Number: A 212/A

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 7 1 7
Preparation for midterm exam 1 10 10
Preparation for final exam 1 15 15
Preparing assignments 1 10 10
Preparing presentations 1 15 15
Final 1 1,5 2
Midterm 1 1,5 2
TOTAL WORKLOAD (hours) 103

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12PO.13PO.14PO.15PO.16PO.17PO.18PO.19
LO.13
LO.24
LO.35
LO.44
LO.5

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

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS