TÜRKÇE
ENGLISH
Information
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
None
Resources
1.Menü ve Yönetim (Prof. Dr. Bahattin RIZAOĞLU, Yrd. Doç.Dr. Murat HANÇER, Detay Yayıncılık, Ankara, 278s.) 2. Turizmde Beslenme İlkeleri ve Menü Planlama (Cemal TÜRKAN, Detay Yayıncılık, Ankara, 170s. 3. Konaklama İşletmelerinde Yiyecek ve İçecek Yönetimi (Dündar DENİZER, 2005.Detay yayıncılık, Ankara, 260s. 4. Yiyecek İçecek İşletmeleri Yönetimi (Adnan Türksoy.2007. Turhan Kitabevi, 376s. 5. Yiyecek İçecek Hizmetleri Yönetimi (Nilüfer Koçak.2004. Detay Yayıncılık, 147s. 6. Ziyafet ve İkram Yönetimi (Nilgün Sevinç. 2004. Detay Yayıncılık,121s.) 7. Konaklama İşletmelerinde Yiyecek İçecek Maliyet Kontrolü (Yaşar Yılmaz.2007. Detay Yayıncılık, Ankara, 248s. 8. Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi (Yaşar Yılmaz. 2006. Detay Yayıncılık, Ankara, 214 s)
Notes
9. Konuyla İlgili Makaleler 10. Yayınlanmamış Ders Notu
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Tells 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 | Explaining the organizational structure of the food and beverage industry and management. |
| LO03 | Explaining business functions (management, production, maketing) in food and beverage business. |
| LO04 | Tells 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 | Sorts the menu types. |
| LO07 | Applies hygiene and sanitation with service types in food and beverage businesses. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts of business administration and the strategic, tactical, and operational dimensions of business management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains the basic legal, social and moral rules and related legislation covering the business area. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Comprehends the planning, organization, execution, coordination and control functions of accommodation establishments management. | 5 |
| PLO04 | Beceriler - Bilişsel, Uygulamalı | Can use numerical and statistical information to research, think, analyze, establish cause-effect relationships, make decisions and establish strategies. | |
| PLO05 | Beceriler - Bilişsel, Uygulamalı | Updates skills by following the innovations and changes in field. | 4 |
| PLO06 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Can carry out projects and works related to the field within the framework of quality processes, and develops the skills to work independently and in harmony with a team. | 5 |
| PLO07 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | In unforeseen complex situations that may be encountered in relation to hotel management, travel management and other types of touristic businesses, it takes responsibility and finds solutions by examining good examples in other countries and foreign sources. | |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | As well as being specialized in a certain field of a tourism business, it develops the skills to support other parts of the business and adapt to sudden situations. | 3 |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Can obtain information from sources of different characteristics and in foreign languages, and observes social, scientific and ethical values. | 4 |
| PLO10 | Yetkinlikler - Öğrenme Yetkinliği | In addition to her/his professional development, constantly improves herself/himself by identifying learning needs in scientific, social, cultural and artistic fields in line with her/his interests and abilities. | |
| PLO11 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Can communicate correctly and effectively both in written and oral form in Turkish and foreign languages, and can convey information and ideas about the field in a way that others can understand. | |
| PLO12 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Performs health, safety, quality and risk assessments; works by taking measures for laws, professional conditions, ethics, fundamental personal rights and freedoms, privacy of private life, social responsibility and environmental protection. | 5 |
| PLO13 | Yetkinlikler - İletişim ve Sosyal Yetkinlik | Follows national and international external environmental and sectoral conditions at a level that can cope with cyclical fluctuations due to flexible demand conditions in the field of tourism management, uses tools to analyze a tourism business with its internal and external environment, evaluates the findings and decides. | 4 |
| PLO14 | Yetkinlikler - Alana Özgü Yetkinlik | Recognizes information systems used in hotel businesses, uses basic information technologies and software related to the field. | |
| PLO15 | Yetkinlikler - Alana Özgü Yetkinlik | Evaluates domestic and foreign concepts, ideas and data in the field of tourism management with scientific methods. | |
| PLO16 | Yetkinlikler - Alana Özgü Yetkinlik | Understands the socio-economic structure of tourism and its importance for the country and the world within the scope of this structure, and directs the design of the investment phase of a new business to be established in other areas of the tourism and service sector. |
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 | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 2 | Food and beverage businesses Enterprise | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 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 | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 4 | Menu Planning and Development 1 | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 5 | Menu Planning and Development 2 | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 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 | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 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 | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 8 | Midterm exam | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 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 | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 10 | Food and beverage Cost Control | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 11 | Marketing of Food and Beverage Service | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 12 | Introduction to Production of Food and Beverage | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 13 | Methods of Food and Beverage Service | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 14 | Introduction to drinks and Service Methods | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 15 | Banquet Management in Hospitality Industry | Reading related chapter in books, notes, articles about the topic, presentations, projects, web content, sample questions | Öğretim Yöntemleri: Anlatım, Tartışma, Beyin Fırtınası |
| 16 | Final Exam | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final Exam | Reading textbooks and lecture notes | Ölçme Yöntemleri: Yazılı Sınav |
Assessment (Exam) Methods and Criteria
Current term shares have not yet been determined. Shares of the previous term are shown.
| 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 |