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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TUR 2029 FOOD AND BEVERAGE SERVICES MANAGEMENT COMPULSORY 3 0 0 4

Offered By

Tourism and Hotel Management

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR HAVVA GÖZGEÇ MUTLU

Offered to

Tourism and Hotel Management

Course Objective

The ability to thoroughly understand food and beverage service businesses, distinguish between small, medium, and large-scale food enterprises, comprehend their differences, and grasp the management, planning, and organizational structures of food and beverage service businesses.

Learning Outcomes of the Course Unit

1   1. Understanding food and beverage businesses. 2   2. Understanding the management structure of food and beverage businesses. 3   3. Understanding the organizational structures of food and beverage businesses. 4   4. Understanding the basic concepts of nutrition. 5   5. Understanding the concept of menu.

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 and Management 2 Food and Beverage Businesses 3 Food and Beverage Department and Organizational Structure 4 Hygiene and Sanitation in Food and Beverage Businesses 5 Importance of Nutrition 6 Importance of Menu 7 Importance of Service 8 Midterm Exam 9 Kitchen and Food Production Planning 10 Food and Beverage Cost Control 11 Food and Beverage Cost Control 12 Guest Relations and Handling Complaints 13 Food and Beverage Services Marketing 14 Marketing Activities in Food and Beverage Businesses 15 Kitchen and Food Production Planning 16 Final Exam

Recomended or Required Reading

Sökmen, Alptekin (2010) YiyecekIçecek Hizmetleri Yönetimi ve Işletmeciliği, Detay Yayıncılık, Ankara

Planned Learning Activities and Teaching Methods

Lecture, topic preparation, in-class practice, presentation, assignment.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50

Further Notes About Assessment Methods

None

Assessment Criteria

Assignments, Exams

Language of Instruction

Turkish

Course Policies and Rules

1. Attendance of at least 70% of the classes is mandatory. 2. Any attempt at plagiarism or misconduct will result in disciplinary action. 3. Participation in in-class activities is required.

Contact Details for the Lecturer(s)

havva.gozgecmutlu@deu.edu.tr

Office Hours

It will be announced later

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 1 1 Preparation for final exam 1 1 1 Preparing assignments 1 6 6 Preparing presentations 1 5 5 Final 1 1 1 Midterm 1 1 1 Participating Lectures and Field Studies 14 2 28 Project Assignment 1 1 1 TOTAL WORKLOAD (hours) 100

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 PO.19 PO.20 LO.1 1 1 1 1 1 1 1 1 1 1 LO.2 1 1 1 1 1 1 1 LO.3 1 1 1 1 1 1 1 1 1 1 LO.4 1 1 1 1 1 LO.5 1 1 1 1 1 1 1 1