ECTSFood and Beverage Management

Food and Beverage Management (TUR515) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Food and Beverage Management TUR515 Elective Courses 3 0 0 3 5
Pre-requisite Course(s)
N/A
Course Language Turkish
Course Type Elective Courses
Course Level Social Sciences Master's Degree
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Demonstration, Discussion.
Course Coordinator
Course Lecturer(s)
  • Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives To analyze F&B services production processes, services techniques and the factors effecting process efficiency
Course Learning Outcomes The students who succeeded in this course;
  • To know the management of F&B enterprises and marketing
  • To be able to practice service techniques
  • To be able to do regular drink services
  • To be able to create a menu and do its pricing :
  • To be able to control menu costs
Course Content F&B department, restaurant, bar, menu, menu types, drink selection, service types, guest relations, F&B marketing.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Food industry: F&B services management Chapter 1
2 Food industry: F&B marketing Chapter 2
3 Menu management: Nutrition and menu, Menu planning Chapter 3
4 Menu management: Menu pricing Chapter 4
5 Menu management: Other factors Chapter 5
6 Production of F&B: Buying, accepting, storing, producing Chapter 6
7 Production of F&B: Production planning, preliminary preparations for food production Chapter 7
8 Mid-term Exam Mid-term Exam
9 Serving: Serving methods Chapter 8
10 Serving: Serving methods Chapter 9
11 Sanitation and hygiene in F&B organizations Chapter 10
12 F&B control and pricing Chapter 11
13 F&B services automation Chapter 12
14 Banquet organization Chapter 13
15 Review Review
16 Final Exam Final Exam

Sources

Course Book 1. Bernard Davis,Andrew Lockwood,Ioannis Pantelidis,Peter Alcott(2012); Food and Beverage Management. Routledge, Oxon.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application - -
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments 1 20
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury - -
Final Exam/Final Jury 1 60
Toplam 3 100
Percentage of Semester Work 60
Percentage of Final Work 40
Total 100

Course Category

Core Courses X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

# Program Qualifications / Competencies Level of Contribution
1 2 3 4 5
1 The skills of understanding, explaining, and using the fundamental concepts of tourism management X
2 Analyzing and designing management techniques and practices in tourism organizations X
3 Understanding the planning, organizing, executing, coordinating and control functions of tourism management, along with explanation and implementation of them X
4 Understanding the strategic, tactical and operational dimensions of the tourism management X
5 Ability to use the modern techniques and technological devices of tourism industry X
6 Improving the ability to effectively implement the knowledge and skills in alternative tourism areas X
7 Concentrating practice along with theoretical frame of tourism management X
8 Developing the skills of communication X
9 Understanding the trends in the tourism industry X
10 Having the quality consciousness in the tourism industry X
11 Adopting work ethic and social responsibility in the tourism industry X
12 Ability to effectively implement the business knowledge and skills in at least one of the following fields: service, marketing, finance, human resources and accounting in tourism management X

ECTS/Workload Table

Activities Number Duration (Hours) Total Workload
Course Hours (Including Exam Week: 16 x Total Hours) 16 3 48
Laboratory
Application
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration
Project 12 4 48
Report
Homework Assignments 6 5 30
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury
Total Workload 126