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
TUR 3023 FOOD AND BEVERAGE MANAGEMENT COMPULSORY 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

The course aims to provide students with fundamental knowledge about the food and beverage service industry and the management of food and beverage service establishments, and with competency about produstion and service processes in food and beverage operations.

Learning Outcomes of the Course Unit

1   Definition of historical development and the industrial structure of food and beverage service
2   Modern food and beverage service establishments, organisational structure and management
3   Production processes and cost control in food and beverage service establishments
4   Service processes in food and beverage service establishments
5   Management of mass food and beverage operations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1. Historical development of food & beverage service through human civilisation process and determining factors, definition of modern food & beverage service
2 2. Food & beverage service industry, classification and management of food & beverage service establishments
3 3. The food & beverage department, job titles, descriptions and qualifications for food & beverage employees
4 4. Addiction, types, causes, prevention and treatment methods
5 5. Food & beverage production process 1 - Nutrition and menu planning
6 6. Food & beverage production process 2 - Production planning and purchasing
7 7. Food & beverage production process 3 - Storage and kitcehn
8 8. Principles of food & beverage service 1 - Mise en place, hall planning and seating plans
9 9. Principles of food & beverage service 2 - Service process, service styles and rules
10 10. Banquet management
11 11. Mass & industrial food & beverage production, catering
12 12. Bar and room service management
13 13. Principles of cost control in food & beverage
14 14. Job and food safety in food & beverage production and service

Recomended or Required Reading

Yıldız, Ö.E., (2015), Catering Işletmeciliği, in "Turizm Işletmeciliği" (Ed. Timur, Alp Bardakoğlu, Övünç), Detay Yayıncılık, ISBN:978-6059189-12-5
Yıldız, Ö.E., (2018), Yiyecek, Kültür ve Turizm Ilişkisi, in "Gastronomi ve Yiyecek Tarihi", (Ed. Akbaba, Atilla & Çetinkaya, Neslihan), Detay Yayıncılık, ISBN:978-605-2323-67-0
Yıldız, Ö.E., (2022), Servis ve Bar Yönetimi, in "Resort Otel Işletmeciliği", (Ed. Yusuf Günaydın), Detay Yayıncılık, ISBN:978-605-254-646-8
Nilüfer Koçak, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara, 2008.
Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis S. Pantelidis, Food and Beverage Management, Elsevier, Oxford, 2008.

Planned Learning Activities and Teaching Methods

Lectures, in-class discussions, applications, Q&A, debates, guided reading

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 encompasses the subjects covered in lectures as well as weekly assignments (40%)
2. Final Exam: The exam encompasses all the subjects covered throughout the semester, as well as in-class discussions, applications and case studies (60%)

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

English

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)

ozay.yildiz@deu.edu.tr

Office Hours

Wednesdays, 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 2 28
Preparation for midterm exam 1 10 10
Preparation for final exam 1 15 15
Reading 1 30 30
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 127

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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