ECTS - Food 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 3 0 0 3 5
Pre-requisite Course(s)
Course Language Turkish
Course Type N/A
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


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
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration
Project 12 4 48
Homework Assignments 6 5 30
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury
Prepration of Final Exams/Final Jury
Total Workload 126