| Course Title | Code | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|
| Food and Beverage Management | GMS205 | 3. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisites | None |
| Language of Instruction | Turkish |
| Course Level | Undergraduate |
| Course Type | |
| Mode of delivery | Face to Face |
| Course Coordinator |
Assist. Prof. Dr. Emrah ÖZTÜRK |
| Instructors |
Emrah ÖZTÜRK |
| Assistants | |
| Goals | It is to guide students to get to know food and beverage businesses and to learn the operation and management of these businesses within the scope of business functions. |
| Course Content | Basic concepts related to business and tourism businesses; classification of food and beverage businesses and establishment studies in food and beverage businesses; management and organizational structure of food and beverage businesses; menu, service, guest relations, marketing, human resources management, planning and decoration in food and beverage businesses; food and beverage cost control; environmental practices and waste management in food and beverage businesses; new trends and consumer trends in food and beverage businesses; case studies in food and beverage businesses. |
| Learning Outcomes |
- Knows the food and beverage industry closely - Recognizes food and beverage businesses and their types - Knows the business functions of food and beverage businesses. - Will be able to explain the organizational structure of food and beverage businesses. |
| Week | Topics | Learning Methods |
|---|---|---|
| 1. Week | Basic concepts of business and tourism businesses | |
| 2. Week | Classification of food and beverage businesses and establishment studies in food and beverage businesses | |
| 3. Week | Management and organizational structure of food and beverage businesses | |
| 4. Week | Menu in food and beverage establishments | |
| 5. Week | Service in food and beverage businesses | |
| 6. Week | Guest relations in food and beverage businesses | |
| 7. Week | Marketing in food and beverage businesses | |
| 8. Week | MIDTERM | |
| 9. Week | Human resources management in food and beverage businesses | |
| 10. Week | Food and beverage cost control | |
| 11. Week | Planning and Decoration in Food and Beverage Businesses | |
| 12. Week | Environmental practices and waste management in food and beverage businesses | |
| 13. Week | New trends and consumer trends in food and beverage businesses | |
| 14. Week | Case Studies in Food and Beverage Businesses | |
| 15. Week | FINAL EXAM |
| • Yaşar YILMAZ, Özgür YILMAZ ve Özer YILMAZ (2013) Yiyecek İçecek İşletmeciliği, Ankara, Detay Yayıncılık. |
| • Alptekin Sökmen (2020), Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Ankara, Detay Yayıncılık. |
| • Turgay Bucak (2019), Yiyecek İçecek İşletmeciliği – Ankara, Detay Yayıncılık. |
| Document | DERS BİLGİ FORMU |
| Program Requirements | Contribution Level | DK1 | DK2 | DK3 | DK4 | Measurement Method |
|---|---|---|---|---|---|---|
| PY1 | 4 | 4 | 3 | 4 | 3 | 60 |
| PY2 | 4 | 4 | 3 | 3 | 4 | 60 |
| PY3 | 4 | 4 | 4 | 4 | 4 | 60 |
| PY4 | 3 | 3 | 3 | 2 | 2 | 60 |
| PY5 | 4 | 4 | 4 | 3 | 3 | 60 |
| PY6 | 4 | 4 | 3 | 2 | 3 | 60 |
| PY7 | 3 | 3 | 3 | 2 | 2 | 60 |
| PY8 | 3 | 2 | 3 | 2 | 2 | 60 |
| PY9 | 3 | 3 | 3 | 2 | 2 | 60 |
| PY10 | 3 | 3 | 3 | 2 | 2 | 60 |
| PY11 | 4 | 4 | 4 | 5 | 5 | 60 |
| PY12 | 3 | 3 | 3 | 2 | 2 | 60 |
| PY13 | 5 | 4 | 4 | 3 | 4 | 60 |
| PY14 | 3 | 2 | 2 | 1 | 2 | 60 |
| PY15 | 3 | 2 | 2 | 1 | 2 | 60 |
| 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 | 25 | 25 |
| Homework 1 | 1 | 15 | 15 |
| Final | 1 | 60 | 60 |
| Classroom Activities | 1 | 15 | 15 |
| Total Workload | 115 | ||
| ECTS Credit of the Course | 5.0 | ||
