Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Food and Beverage Information	ASC1204	2. Semester	2 + 0	2.0	3.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Ömer YAVUZ Lect. Reyhan SÖNMEZ
Instructor(s)	Reyhan SÖNMEZ
Assistants
Goals	Examining the current issues and developments in the food and beverage industry, understanding the contributions of innovations to food and beverage businesses, discussing technological advantages, sales techniques, income and management along with menu formation and development, service methods, and understanding the importance for businesses.
Course Content	This course content includes the scope and importance of food and beverage services, businesses where food and beverage services are provided and their characteristics, classification of food and beverage businesses, organizational structure, characteristics of working personnel, job descriptions, preliminary preparation in food and beverage businesses, customer relations and account collection methods.
Learning Outcomes	- To teach students the stages of kitchen management approach so that food and beverage services management can be carried out in accordance with international literature and the sector. - To be able to understand the concepts of management and manager in food and beverage services, the characteristics of kitchen management and hierarchical structure.

Week	Topics	Learning Methods
1. Week	Food and Beverage Services and Basic Concepts Related to the Subject	Course Hours Research Verbal Expression Visual Presentation
2. Week	Decorative and Functional Design in Food and Beverage Businesses	Practice Course Hours Verbal Expression Visual Presentation
3. Week	Classification of Food and Beverage Establishments	Course Hours Preparation, After Class Study Verbal Expression Research Visual Presentation
4. Week	Food and Beverage Department Organizational Structure	Visual Presentation Course Hours Preparation, After Class Study Research Verbal Expression
5. Week	Hygiene and Sanitation in Food and Beverage Services	Preparation, After Class Study Other Activities Verbal Expression Course Hours Visual Presentation Research
6. Week	Establishment Studies and Research in Food and Beverage Businesses	Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Verbal Expression
7. Week	Management Process in Food and Beverage Services	Other Activities Verbal Expression Visual Presentation Research Preparation, After Class Study Course Hours
8. Week	Information on tools and equipment used in food and beverage services.	Course Hours
9. Week	Mise En Place (Preliminary Preparation) in Food and Beverage Businesses, Customer Relations	Course Hours Preparation, After Class Study Research Other Activities Verbal Expression Visual Presentation
10. Week	Kitchen and Food Production Planning	Other Activities Verbal Expression Visual Presentation Preparation, After Class Study Research Course Hours
11. Week	Marketing of Food and Beverage Services	Research Other Activities Visual Presentation Verbal Expression Preparation, After Class Study Course Hours
12. Week	Dealing with Guest Relations and Complaints	Verbal Expression Visual Presentation Course Hours Research Other Activities Preparation, After Class Study
13. Week	Menu Planning in food and beverage services	Preparation, After Class Study Research Other Activities Course Hours Visual Presentation Verbal Expression
14. Week	Service Methods in Food and Beverage Services, Service Flow Order and Communication and Cooperation in the Service Department	Preparation, After Class Study Research Other Activities Visual Presentation Verbal Expression Course Hours
15. Week	Final	Course Hours
16. Week	Final	Course Hours

Program Requirements	Contribution Level	DK1	DK2	Measurement Method
PY1	5	5	5	40,60

*DK = Course's Contrubution.

	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)
Midterm 1	1	20	20
Homework 1	1	10	10
Final	1	20	20
Classroom Activities	13	2	26
Total Workload			76
ECTS Credit of the Course			25.5 3.0