Course Detail
Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD and BEVERAGE MANAGEMENT | GMS4215924 | Spring Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim of this course is; It aims to provide a basis in the context of management processes in food and beverage operations of the food and beverage industry in the gastronomy service. The course covers all aspects of food and beverage operations; It will be discussed in terms of elements such as organization, marketing, menus, cost and pricing, finance and production. Additionally, the course covers the principles and procedures of operation and management in the management system. This course will cover the principles and procedures of operations and management in the management system of the food and beverage industry. |
| Course Content | This course contains; Basic Concepts About Business, Business Environment and Business Management,Food – Beverage Management,Food – Beverage Industry,Kitchen in Food and Beverage Establishments,Reservation, Service Methods, Service Department and Service Flow Order in Food and Beverage Establishments ,Banquet Organizations and Management in Food and Beverage Businesses ,Human Resources Management in Food and Beverage Businesses,Menu and Its Importance in Food and Beverage Establishments ,Food and Beverage Cost Control in the Food and Beverage Industry,Food and Beverage Marketing,Food Safety and Its Importance in Food and Beverage Businesses,The Relationship Between Social Media and Food and Beverage ,New Trends in the Food and Beverage Industry,Slow Food Movement and Cittaslow. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Creates awareness by mastering the operational structures, functioning and management principles of food and beverage businesses. | 1, 9 | A, C |
| Understands the importance of menu planning by having knowledge about different menu types in the sector. | 1, 9 | A, C |
| By gaining knowledge about different restaurant concepts and management styles, one can more easily integrate into service-based sectors in the field. | 1, 9 | A, C |
| Students gain knowledge about the managerial expectations of food and beverage departments in hotels and restaurants. | 1, 9 | A, C |
| Teaching Methods: | 1: Mastery Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic Concepts About Business, Business Environment and Business Management | |
| 2 | Food – Beverage Management | Doing Research on Websites |
| 3 | Food – Beverage Industry | Doing Research on Websites |
| 4 | Kitchen in Food and Beverage Establishments | Doing Research on Websites |
| 5 | Reservation, Service Methods, Service Department and Service Flow Order in Food and Beverage Establishments | Doing Research on Websites |
| 6 | Banquet Organizations and Management in Food and Beverage Businesses | Doing Research on Websites |
| 7 | Human Resources Management in Food and Beverage Businesses | Doing Research on Websites |
| 8 | Menu and Its Importance in Food and Beverage Establishments | Doing Research on Websites |
| 9 | Food and Beverage Cost Control in the Food and Beverage Industry | Doing Research on Websites |
| 10 | Food and Beverage Marketing | Doing Research on Websites |
| 11 | Food Safety and Its Importance in Food and Beverage Businesses | Doing Research on Websites |
| 12 | The Relationship Between Social Media and Food and Beverage | Doing Research on Websites |
| 13 | New Trends in the Food and Beverage Industry | Doing Research on Websites |
| 14 | Slow Food Movement and Cittaslow | Doing Research on Websites |
| Resources |
| Instructor's Lecture Notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 3 | 42 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 8 | 4 | 32 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 3 | 21 | |||
| General Exam | 7 | 3 | 21 | |||
| Performance Task, Maintenance Plan | 8 | 4 | 32 | |||
| Total Workload(Hour) | 148 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(148/30) | 5 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| FOOD and BEVERAGE MANAGEMENT | GMS4215924 | Spring Semester | 3+0 | 3 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Closed |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | The aim of this course is; It aims to provide a basis in the context of management processes in food and beverage operations of the food and beverage industry in the gastronomy service. The course covers all aspects of food and beverage operations; It will be discussed in terms of elements such as organization, marketing, menus, cost and pricing, finance and production. Additionally, the course covers the principles and procedures of operation and management in the management system. This course will cover the principles and procedures of operations and management in the management system of the food and beverage industry. |
| Course Content | This course contains; Basic Concepts About Business, Business Environment and Business Management,Food – Beverage Management,Food – Beverage Industry,Kitchen in Food and Beverage Establishments,Reservation, Service Methods, Service Department and Service Flow Order in Food and Beverage Establishments ,Banquet Organizations and Management in Food and Beverage Businesses ,Human Resources Management in Food and Beverage Businesses,Menu and Its Importance in Food and Beverage Establishments ,Food and Beverage Cost Control in the Food and Beverage Industry,Food and Beverage Marketing,Food Safety and Its Importance in Food and Beverage Businesses,The Relationship Between Social Media and Food and Beverage ,New Trends in the Food and Beverage Industry,Slow Food Movement and Cittaslow. |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| Creates awareness by mastering the operational structures, functioning and management principles of food and beverage businesses. | 1, 9 | A, C |
| Understands the importance of menu planning by having knowledge about different menu types in the sector. | 1, 9 | A, C |
| By gaining knowledge about different restaurant concepts and management styles, one can more easily integrate into service-based sectors in the field. | 1, 9 | A, C |
| Students gain knowledge about the managerial expectations of food and beverage departments in hotels and restaurants. | 1, 9 | A, C |
| Teaching Methods: | 1: Mastery Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Basic Concepts About Business, Business Environment and Business Management | |
| 2 | Food – Beverage Management | Doing Research on Websites |
| 3 | Food – Beverage Industry | Doing Research on Websites |
| 4 | Kitchen in Food and Beverage Establishments | Doing Research on Websites |
| 5 | Reservation, Service Methods, Service Department and Service Flow Order in Food and Beverage Establishments | Doing Research on Websites |
| 6 | Banquet Organizations and Management in Food and Beverage Businesses | Doing Research on Websites |
| 7 | Human Resources Management in Food and Beverage Businesses | Doing Research on Websites |
| 8 | Menu and Its Importance in Food and Beverage Establishments | Doing Research on Websites |
| 9 | Food and Beverage Cost Control in the Food and Beverage Industry | Doing Research on Websites |
| 10 | Food and Beverage Marketing | Doing Research on Websites |
| 11 | Food Safety and Its Importance in Food and Beverage Businesses | Doing Research on Websites |
| 12 | The Relationship Between Social Media and Food and Beverage | Doing Research on Websites |
| 13 | New Trends in the Food and Beverage Industry | Doing Research on Websites |
| 14 | Slow Food Movement and Cittaslow | Doing Research on Websites |
| Resources |
| Instructor's Lecture Notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | X | |||||
| 7 | Designs menus within the framework of professional ethics and health principles. | X | |||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | Provides solutions to problems encountered in professional life. | X | |||||
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | X | |||||
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | X | |||||
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | X | |||||
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | X | |||||
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |