Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
TUI 6043	NEW TRENDS IN FOOD AND BEVERAGE BUSINESS	ELECTIVE	3	0	0	5

Offered By

Tourism Management

Level of Course Unit

Third Cycle Programmes (Doctorate Degree)

Course Coordinator

PROFESSOR NILÜFER KOÇAK

Offered to

Tourism Management

Course Objective

The objective of this course is to analyze the structures F&B businesses operating highly competitive environment; and to generate strategies against recent trends and new problems encountered.

Learning Outcomes of the Course Unit

1	To be able to understand the field of activities of F&B businesses.
2	To be able to asses contemporary management approaches in F&B businesses.
3	To be able to express an opinion about the current developments in F&B businesses.
4	To be able to discuss recent trends arising from the growth of national and international tourism movements in F&B businesses.
5	To be able to examine the effects of changes taking place in F&B businesses on business structures and management approaches.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week	Subject	Description
1	Basic Concepts in Food & Beverage Businesses
2	F&B Services in Hotel Businesses
3	Historical Development of F&B Businesses
4	Current Trends in F&B Businesses
5	Problems and Challenges in F&B Businesses
6	Marketing of F&B Businesses
7	Legal Responsibilities of F&B Businesses
8	Midterm Exam
9	Budgeting and Break-even Point Analysis in F&B Businesses
10	Quality in F&B Businesses
11	Case Analysis
12	Case Analysis
13	Case Analysis
14	Case Analysis

Recomended or Required Reading

Textbook(s):
Koçak, N. (2009). Yiyecek-Içecek Hizmetleri Yönetimi, Ankara: Detay Yayıncılık.
Supplementary Book(s):
Aktaş, A. (2010). Ağırlama Hizmetlerinde Yiyecek ve Içecek Yönetimi, Ankara: Detay Yayıncılık,
Türksoy, A. (2010).Yiyecek ve Içecek Hizmetleri Yönetimi, Ankara: Turhan Kitabevi,
Ninemeier, J. D. (1995). Food & Beverage Controls, Third Edition: American Hotel & Motel Association
References:
Materials:
Articles in scientific and industry journals

Planned Learning Activities and Teaching Methods

1. Lectures
2. In-class discussions
3. Case studies
4. Project

Assessment Methods

SORTING NUMBER	SHORT CODE	LONG CODE	FORMULA
1	MTE	MIDTERM EXAM
2	PRJ	PROJECT
3	PRS	PRESENTATION
4	FIN	FINAL EXAM
5	FCG	FINAL COURSE GRADE	MTE* 0.20 + PRJ* 0.20 + PRS* 0.20 + FIN* 0.40
6	RST	RESIT
7	FCGR	FINAL COURSE GRADE (RESIT)	MTE * 0.20 + PRJ * 0.20 + PRS * 0.20 + RST* 0.40

Further Notes About Assessment Methods

To be announced soon.

Assessment Criteria

1- The project towards current trends occuring in food and beverage businesses will be prepared by students.
2- Students are responsible from each step of the project prepared by themselves.
3- Students are expected to make comments about case analyses related to the course and industry. Besides, PhD students are expected to have knowledge about current practices in tourism sector.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes.
2. Violations of Plagiarism of any kind will result in disciplinary steps being taken.
3. Students are expected to participate actively to in-class discussions and team-works.

Contact Details for the Lecturer(s)

Prof. Dr. Nilüfer Koçak, nilufer.kocak@deu.edu.tr

Office Hours

Thursday 15.00- 16.00

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Tutorials	3	3	9
Lectures	10	3	30
Preparation for midterm exam	1	10	10
Preparation for final exam	1	15	15
Preparations before/after weekly lectures	13	3	39
Preparing assignments	4	5	20
Preparing presentations	1	2	2
Final	1	2	2
Midterm	1	1	1
TOTAL WORKLOAD (hours)			128

Contribution of Learning Outcomes to Programme Outcomes

PO/LO	PO.1	PO.2	PO.4	PO.5	PO.6	PO.7	PO.8	PO.9
LO.1			4	4
LO.2	4						4
LO.3		5	5			5
LO.4				5				5
LO.5	4		4		4

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION