TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KON120 |
| Name | Food and Beverage Management |
| Term | 2020-2021 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 5 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| Type | Normal |
| Label | C Compulsory |
| Mode of study | Uzaktan Öğretim |
| Catalog Information Coordinator | Prof. Dr. OYA BERKAY KARACA |
| Course Instructor |
Prof. Dr. OYA BERKAY KARACA
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
There has been many advances in technologyin many areas,and these advances affect all businesses.Tourism Industry has been affected the most. Tourism Industry comprises accomodation,food and beverage and transportation.When Tourism examined,it can be seen thatthese three services can bring in the most, and among them food and beverage.the aim of this course is to help students gain the perspective of national and international, food and beverage services both independently and in the accomodation establishment.
Course Content
Food and beverage businesses, development of a range of date, menu planning, service information
Course Precondition
Yok
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Understands food and beverage business concepts and comprehends food and beverage business management with strategic, tactical and operational dimensions and local, national, international and global dimensions |
| LO02 | Recognize the organizational structure of the food and beverage industry and management. |
| LO03 | Explaining business functions (management, production, maketing) in food and beverage business. |
| LO04 | Know managerial and technical information about food and beverage management. |
| LO05 | Makes food and beverage management practices in a food and beverage company or department |
| LO06 | Understand the issue of menu types and preparation. |
| LO07 | Explain hygine and sanitation at food and beverage service establishments. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Food and Beverage Industry and Food and Beverage Management | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 2 | Food and beverage businesses Enterprise | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 3 | Food and beverage Management and Organization Services and human resources | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 4 | Menu Planning and Development 1 | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 5 | Menu Planning and Development 2 | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 6 | Purchase of Food, beverages, Storage and delivery of the goods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 7 | Yiyecek İçecek İşletmelerinde Hijyen ve Sanitasyon, Yiyecek İçecek İşletmelerinde HACCP Uygulamaları | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 8 | Midterm exam | Reading textbooks and lecture notes | |
| 9 | Budgeting and Pricing in Food and Beverage Business, | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 10 | Food and beverage Cost Control | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 11 | Marketing of Food and Beverage Service | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 12 | Introduction to Production of Food and Beverage | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 13 | Methods of Food and Beverage Service | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 14 | Introduction to drinks and Service Methods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 15 | Banquet Management in Hospitality Industry | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | |
| 16 | Final Exam | Reading textbooks and lecture notes | |
| 17 | Final Exam | Reading textbooks and lecture notes |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 4 | 4 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 5 | 5 |
| Final Exam | 1 | 5 | 5 |
| Total Workload (Hour) | 126 | ||
| Total Workload / 25 (h) | 5,04 | ||
| ECTS | 5 ECTS | ||