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| Course Description |
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| Course Name |
: |
Food and Beverage Management |
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| Course Code |
: |
KON222 |
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| Course Type |
: |
Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
2 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Instructor SİBEL ÇINAR
Instructor SİBEL ÇINAR
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| Learning Outcomes of the Course |
: |
Understands food and beverage business concepts and comprehends food and beverage business management with strategic, tactical and operational dimensions and local, national, international and global dimensions
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| Mode of Delivery |
: |
Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
: |
None |
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| Aim(s) of Course |
: |
There has been many advances in technologyin many areas,and these advances affect all businesses.Tourism Industry has been affected the most. Tourism Industry comprises accomodation,food and beverage and transportation.When Tourism examined,it can be seen thatthese three services can bring in the most, and among them food and beverage.the aim of this course is to help students gain the perspective of national and international, food and beverage services both independently and in the accomodation establishment |
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| Course Contents |
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Food and beverage businesses, development of a range of date, menu planning, service information |
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| Language of Instruction |
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Turkish |
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| Work Place |
: |
D102 |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Food and beverage Industry and Food and beverage Management |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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2 |
Food and beverage businesses Enterprise |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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3 |
Food and beverage Management and Organization Services and human resources |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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4 |
Menu Planning and Development 1 |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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5 |
Menu Planning and Development 2 |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
|
6 |
Purchase of Food, beverages, Storage and delivery of the goods |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
|
7 |
exam |
prepare for exam |
test |
|
8 |
Budgeting and Pricing in Food and beverage business, |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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9 |
Food and beverage Cost Control
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Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
|
10 |
Food and Drink Service 1 |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
|
11 |
Food and Drink Service 2 |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
|
12 |
Food and Drink Service 3 |
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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13 |
Introduction to drinks 1
|
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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14 |
Introduction to drinks 2
|
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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15 |
Introduction to drinks 3
|
Web content, presentations, projects, sample questions |
Brainstorming, mirroring, workshops, observation, field work or case study |
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16/17 |
final Exam |
prepare for exam |
test |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
 Aktaş Ahmet, (2001). Hospitality Service in food and beverage Management , Livane Publication, Antalya.
- Sökmen, Alptekin, (2005). food and beverage Management , Publication, Ankara.
- Denizer, Dündar, (2005). Accommodation and Food and beverage Management in their businesses , DetayPublication, Ankara.
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
50 |
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Homeworks/Projects/Others |
1 |
50 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
|
100 |
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Rate of Final Assessments to Success
|
60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
|
1 |
Understands basic terms of business, comprehends strategical, tactical and operational aspects and local, national, international and global aspects of business management. |
5 |
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2 |
Has sufficient knowledge and conscious about issues which interest society such as job security, worker health, social security rights, quality control and management and protection of natural and cultural environment. |
5 |
|
3 |
Comprehends, explains and applies planning, organization, execution, coordination and control management of accommodation enterprises. |
5 |
|
4 |
Has the skill of nominal and statistical research and thinking skill, predicts results of decisions to be taken and makes correct estimations, considers cause-effect relationship, has the skill of analytical thinking and develops strategical approach. |
5 |
|
5 |
Is open to innovation and change, enterprising, has the behavior of life long learning, thinks analytically, uses modern methods and technologies of business primarily information technologies. |
5 |
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6 |
Has basic computer using knowledge and knowledge about information systems used in hotel management and has the skill of using these softwares. |
5 |
|
7 |
Has quality conscious, executes and completes qualified works and makes and manages activities for the improvement of employees under his/her responsibility. |
5 |
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8 |
Creates solution and takes responsibility in unpredictable and complex situations about hotel management, travel management and other touristic managements. |
5 |
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9 |
Thinks critically, creates alternative solutions and obtains information from different resources and makes analyzes; has the capability of considering social, scientific and ethical values about announcement and interpretation of results. |
5 |
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10 |
Comprehends legal, social and moral responsibilites of business life and perceives social transformation. |
5 |
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11 |
Has the capability of verbal and written communication in Turkish, speaks correctly and effectively, conveys information and thoughts in a way that others can understand, has the skill of interpretation and criticism, has high persuasiveness. |
5 |
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12 |
Is prone to teamwork, has leadership skills and skill of communicating with experts in other fields and specializes in specific field of a tourism enterprise and also has sufficient knowledge about other departments. |
5 |
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13 |
Evaluates concepts, ideas and data in tourism management with scientific methods, determines and analyzes complex problems and subjects, develops suggestions. |
5 |
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14 |
Understands socio-economic structure of tourism and within this scope its importance for the country and designs skills about investment of a new enterprise to be founded in otherfields of tourism and service sector. |
5 |
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15 |
Knows sectoral conditions to cope with continuous fluctuation depending on flexible demands in a tourist facility and has the knowledge to use and evaluate tools which would analyze a tourism management together with its internal and external environment. |
5 |
|
16 |
Additional to vocational development, through his/her interest and traits, in scientific, social, cultural and artistic areas, contuniously develops himself/herself by determining his/her learning needs. |
0 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
|
Class Time (Exam weeks are excluded) |
14 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
2 |
28 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
2 |
2 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
5 |
5 |
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Final Exam |
1 |
5 |
5 |
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Total Workload: | 96 |
| Total Workload / 25 (h): | 3.84 |
| ECTS Credit: | 4 |
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