COURSE UNIT TITLE

: NEW TRENDS IN FOOD AND BEVERAGE ESTABLISHMENTS

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUI 6084 NEW TRENDS IN FOOD AND BEVERAGE ESTABLISHMENTS ELECTIVE 3 0 0 10

Offered By

Tourism Management

Level of Course Unit

Third Cycle Programmes (Doctorate Degree)

Course Coordinator

ASSOCIATE PROFESSOR GÜRHAN AKTAŞ

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   Understand the field of activities of F&B businesses.
2   Asses contemporary management approaches in F&B businesses.
3   Express an opinion about the current developments in F&B businesses.
4   Discuss recent trends arising from the growth of national and international tourism movements in F&B businesses.
5   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 Budgeting and Break-even Point Analysis in F&B Businesses
9 Quality in F&B Businesses
10 Case Analysis
11 Case Analysis
12 Case Analysis
13 Presentation
14 Presentation

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

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 STT TERM WORK (SEMESTER)
3 FIN FINAL EXAM
4 FCG FINAL COURSE GRADE MTE * 0.30 + STT * 0.30 + FIN* 0.40
5 RST RESIT
6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + STT * 0.30 + RST* 0.40


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

1. The project in related to the current tendencies in Food&Beverages organizations is prepared by students.
2. Students are responsible for all steps of project they prepared.
3. It is expected from students to interpret case studies relative to course and sector and to have idea about current practicesin tourism sector.

Language of Instruction

English

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)

isil.ozgen@de.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 13 3 39
Preparations before/after weekly lectures 13 10 130
Preparation for midterm exam 1 20 20
Preparation for final exam 1 20 20
Preparing assignments 2 15 30
Preparing presentations 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 253

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9
LO.1435554543
LO.2554454553
LO.3355354554
LO.4554355445
LO.5445455344