ECTS - Food and Beverage Management

Food and Beverage Management (TOUR310) Course Detail

Course Name Course Code Season Lecture Hours Application Hours Lab Hours Credit ECTS
Food and Beverage Management TOUR310 3 0 0 3 6
Pre-requisite Course(s)
Course Language English
Course Type N/A
Course Level Bachelor’s Degree (First Cycle)
Mode of Delivery Face To Face
Learning and Teaching Strategies Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)
  • Assoc. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives Food and Beverage service production processes, teaching service types, analyzing parameters that are effective on fertility of processes.
Course Learning Outcomes The students who succeeded in this course;
  • To define the main terms of food and beverage establishments as bar, restaurant and etc…
  • To explain the qualifications and also responsibilities of the food and beverage manager.
  • To help to realize the main functions about their departments like purchasing, sales and marketing and making strategies.
  • To manage pricing and updating.
  • To provide to Analyze revenue-cost belong to a food and beverage company or department when it is required.
Course Content Structure and organization of food and beverage companies.

Weekly Subjects and Releated Preparation Studies

Week Subjects Preparation
1 Food and Beverage Management Chapter 1
2 Job definition, Service definition and job specifications Chapter 2
3 Materials used in Service and their maintenance Chapter 3
4 Hygiene and Safety in Food and Beverage operations Chapter 4
5 HACCP( Hazard Analysis and Critical Control Points) Chapter 5
6 Menu definition and improvement Chapter 6
7 Mid-Term Mid- Term
8 Menu planing and presentation Chapter 8
9 Menu content and form Chapter 9
10 Service Chapter 10
11 İmportance of food and beverage service Chapter 11
12 Service types Chapter 12
13 Banquet workings Chapter 13
14 Beverage information and services Chapter 14
15 Beverage information and services Chapter 14
16 Review Review


Course Book 1. Benrard, Davis. Andrew, Lockwood. Peter, Alcott and Ioannis, Pantelidis (2012), Food And Beverage Management, 5th Ed. Routledge, Oxon
Other Sources 2. Türksoy, Adnan (2002) Yiyecek ve İçecek Hizmetleri Yönetimi, Turhan Kitabevi.

Evaluation System

Requirements Number Percentage of Grade
Attendance/Participation 1 20
Laboratory - -
Application 1 5
Field Work - -
Special Course Internship - -
Quizzes/Studio Critics - -
Homework Assignments - -
Presentation - -
Project - -
Report - -
Seminar - -
Midterms Exams/Midterms Jury 1 35
Final Exam/Final Jury 1 45
Toplam 4 105
Percentage of Semester Work 55
Percentage of Final Work 45
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 Have a basic knowledge of theories, facts and principles related to tourism and tourism management. X
2 To have information about the economic, cultural, social and environmental dimensions of tourism. X
3 Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. X
4 Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. X
5 Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio X
6 Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish. X
7 Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. X
8 Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. X
9 Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent X
10 He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. X
11 Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently. X
12 Recognize and understand different cultures and interact with guests from different cultures. 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 14 3 42
Presentation/Seminar Prepration
Homework Assignments 1 5 5
Quizzes/Studio Critics 3 5 15
Prepration of Midterm Exams/Midterm Jury 1 20 20
Prepration of Final Exams/Final Jury 1 20 20
Total Workload 150