COURSE UNIT TITLE

Offered By

Tourism Management (English)

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management (English)

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 production and service processes in food and beverage operations.

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

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

Assessment Methods

Further Notes About Assessment Methods

1. Mid-term : Students are responsible from the weekly mentioned chapters in the syllabus.
2. Final: Students are responsible for the whole course material, as well as weekly assignments, in-class discussions, applications and case studies

Assessment Criteria

Exam questions will assess the students' level of understanding, and establishing causality between the fundamental concepts and issues of the course, and their competency in analytical thinking and terminology usage

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)

Assoc. Prof. Özay Emre Yıldız
e-mail: ozay.yildiz@deu.edu.tr

Office Hours

Office Hours
Tuesdays 12.00 - 14.00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes