COURSE UNIT TITLE

: FOOD AND BEVERAGE SERVICES MANAGEMENT

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 3007 FOOD AND BEVERAGE SERVICES MANAGEMENT COMPULSORY 3 0 0 4

Offered By

Tourism and Hotel Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism and Hotel Management

Course Objective

The course aims to provide students with fundamental knowledge about food and beverage management and with competency about activities related to food and beverage operations.
Yiyecek içecek işletmelerinin yönetim ilkelerini açıklayabilme
Beslenme ve menü planlamanın temel ilkelerini açıklayabilme
Yiyecek içecek işletmelerinde üretim ve servis teknikleri hakkında temel bilgi
sahibi olma
Yiyecek içecek işletmelerinde depolama sürecini açıklayabilme
Yiyecek içecek işletmelerinde pazarlama sürecini açıklayabilme

Learning Outcomes of the Course Unit

1   Explaining principles of management related to food and beverage institutions
2   Having fundamentel knowledge on principles of nutrition and menu planning in F&B operations
3   Having fundamental knowledge on production and services techniques in F&B operations
4   Explaining purchasing, acceptance and storage process in F&B operations
5   Having fundamentel knowledge on principles of sanitation and security in F&B operations and explaining marketing process in F&B operations

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Food and Beverage Industry-1
2 Food and Beverage Industry-2
3 Management function at F&B organizations
4 Organizational structure at F&B organizations
5 Nutrition
6 Menu planning
7 Mid-term exam
8 Mid-term exam
9 Purchasing, accepting and storing the products
10 Production
11 Service
12 Sanitation
13 Marketing
14 Customer complaints' management
15 Final Exam
16 Final Exam

Recomended or Required Reading

Nilüfer Koçak, Yiyecek Içecek Hizmetleri Yönetimi, Detay Yayıncılık, Ankara, 2008.
Bernard Davis, Andrew Lockwood, Peter Alcott, Ioannis S. Pantelidis, Food and Beverage Management, Elsevier, Oxford, 2008.

Planned Learning Activities and Teaching Methods

Lecture and assignment

Assessment Methods

Successful / Unsuccessful

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

e-mail: ilkay.tas@deu.edu.tr

Office Hours

Monday: 16:00-17:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 10 1 10
Preparation for midterm exam 1 10 10
Preparation for final exam 1 10 10
Preparing assignments 1 30 30
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 100

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35
LO.45
LO.55

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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