COURSE UNIT TITLE

: FOOD AND BEVERAGE SERVICES MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1004 FOOD AND BEVERAGE SERVICES MANAGEMENT COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

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 Food and Beverage Industry Overview
2 Food and Beverage Business Types and Concept
3 Kitchen Management and Organization
4 Kitchen Management and Organization
5 Purchasing and Inventory Management
6 Restaurant Services and Operations Management
7 Restaurant Services and Operations Management
8 Menu Design and Planning
9 Menu Design and Planning
10 Technology and Innovations
11 Technology and Innovations
12 Sustainability and Environmentally Friendly Practices
13 Career and Development Opportunities in the Food and Beverage Industry
14 Final Evaluation

Recomended or Required Reading


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


Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Student;
1. Will be able to explain management principles of food and beverage enterprises.
2. Explain the basic principles of nutrition and menu planning.
3. Will have basic knowledge about production and service techniques in food and beverage enterprises.
4. Will be able to explain business processes in food and beverage businesses.

Language of Instruction

Turkish

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)

demet.bagiran@deu.edu.tr

Office Hours

Friday 10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 8 8
Preparation for final exam 1 8 8
In-class practices 14 1 14
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 74

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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