| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food and Beverage Management | TOY210 | Turkish | Compulsory | 4. Semester | 3 + 0 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Dr. Öğr. Üyesi BEYZA HATIRNAZ |
| Instructor(s) | |
| Goals | Giving knowledge about food and beverage department in a hotel, its contents and importance; food and beverage functions; gaining some skills about food and beverage management which students need in their working life. |
| Course Content |
| # | Öğrenme Kazanımı |
| 0 | |
| 0 |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction to Food and Beverage Services Management | Class Hours |
| 2. Week | Management in Food and Beverage Businesses | Class Hours |
| 3. Week | Marketing of Food and Beverage Services | Class Hours |
| 4. Week | Creating Food and Beverage Menus | Class Hours |
| 5. Week | Food and Beverage Menu Planning and Development | Class Hours |
| 6. Week | Purchasing in Food and Beverage | Class Hours |
| 7. Week | Storage in food and beverage | Class Hours |
| 8. Week | Midterm | |
| 9. Week | Preparation of food and beverages | Class Hours |
| 10. Week | Food and Beverage Service | Class Hours |
| 11. Week | Sanitation of Food and Beverage | Class Hours |
| 12. Week | Cost in Food and Beverage Services | Class Hours |
| 13. Week | Revenue Control in Food and Beverage Services | Class Hours |
| 14. Week | Budgeting and Pricing in Food and Beverage Businesses | Class Hours |
| Program Requirements | DK1 |
|---|
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Midterm 2 | 1 | 1 | 1 | |
| Homework 1 | 1 | 5 | 5 | |
| Final | 1 | 1 | 1 | |
| Practice | 1 | 10 | 10 | |
| Total Workload | 18 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
