| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food and Beverage Service-I | TOİ3189 | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Associate |
| Course Type | |
| Mode of delivery | face to face |
| Course Coordinator |
Assoc. Prof. Dr. Züleyhan BARAN |
| Instructor(s) |
Züleyhan BARAN |
| Assistants | |
| Goals | The aim is teaching the main concepts of food and beverage management to the students. To teach the process of service marketing, product development, cost control in food and beverage companies is aimed. |
| Course Content | • To be able to know the organizational structure of food and beverage companies. • To be able to know the responsibilities and job definitions of personnel who is working on food and beverage companies. • To be able to have full knowledge about menu and pricing methods which is used in food and beverage companies. • To be able to know the account systems which are used in food and beverage companies. • To be able to do the service systems which are used in food and beverage companies • To be able to make connection between cash and kitchen compartment. • To be able to manage the preparations in food and beverage companies. |
| Learning Outcomes |
- To have information about food and beverage business - Creating the organization system - To have knowledge about food and beverage production - To plan and execute service operations - To be able to comprehend food and beverage cost calculations - To learn and apply the rules of hygiene and sanitation - Managing customer relationships |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Introduction to Food and Beverage Industry and Management | |
| 2. Week | Establishment Studies and Researches in Food and Beverage Businesses | |
| 3. Week | Food and Beverage Department and Organization Structure | |
| 4. Week | Establishment in Food and Beverage Business | |
| 5. Week | Hygiene, Sanitation and Safety of Food and Beverage Companies | |
| 6. Week | Nutrition | |
| 7. Week | Menu | |
| 8. Week | Midterm | |
| 9. Week | Food and Beverage Service | |
| 10. Week | Food and Beverage Production | |
| 11. Week | Bar Service | |
| 12. Week | Food and Beverage Cycle and Cost Control | |
| 13. Week | Guest Complaints Management | |
| 14. Week | Food and Beverage Services Marketing. |
| Assoc. Dr. Alptekin Sökmen, Food and Beverage Services Management, Detay Publisher, Ankara, 2015 |
| Assoc. Dr. Mehmet Oğuzhan İLBAN, Gürcan KARADUT Food and Beverage Management for Collective Catering Companies, Detay Publishing, Ankara |
| Asst. Assoc. Dr. Yaşar Yılmaz, Özgür Yılmaz, Özer Yılmaz, Food and Beverage Management, Detay Publishing, Ankara |
| Professor Ahmet Aktaş, Assoc. Dr. Bahattin Özdemir, KITCHEN MANAGEMENT in Hotel Management, Detay Publishing, Ankara |
| Presantation materials (ppt, slayt etc.) | Slayt |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | Measurement Method |
|---|---|---|---|---|---|---|---|---|---|
| PY1 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY2 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY3 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY4 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY5 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY6 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY7 | 4 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY10 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY11 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| PY12 | 5 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | - |
| 0 | 1 | 2 | 3 | 4 | 5 | |
|---|---|---|---|---|---|---|
| Course's Level of contribution | None | Very Low | Low | Fair | High | Very High |
| Method of assessment/evaluation | Written exam | Oral Exams | Assignment/Project | Laboratory work | Presentation/Seminar |
| Event | Quantity | Duration (Hour) | Total Workload (Hour) |
|---|---|---|---|
| Course Hours | 1 | 50 | 50 |
| Research | 1 | 20 | 20 |
| Midterm 1 | 1 | 2 | 2 |
| Homework 1 | 1 | 28 | 28 |
| Final | 1 | 2 | 2 |
| Total Workload | 102 | ||
| ECTS Credit of the Course | 4.0 | ||
