| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food and Beverage Management | GMS205 | Turkish | Compulsory | 3. Semester | 3 + 0 | 3.0 | 5.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Dr. Öğr. Üyesi Emrah ÖZTÜRK |
| Instructor(s) | Dr. Öğr. Üyesi Emrah ÖZTÜRK (Güz) |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | Knows the food and beverage industry closely |
| 2 | Recognizes food and beverage businesses and their types |
| 3 | Knows the business functions of food and beverage businesses. |
| 4 | Will be able to explain the organizational structure of food and beverage businesses. |
| Week | Topics/Applications | Method |
|---|---|---|
| 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 |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 |
|---|---|---|---|---|
| PY1 | 4 | 3 | 4 | 3 |
| PY2 | 4 | 3 | 3 | 4 |
| PY3 | 4 | 4 | 4 | 4 |
| PY4 | 3 | 3 | 2 | 2 |
| PY5 | 4 | 4 | 3 | 3 |
| PY6 | 4 | 3 | 2 | 3 |
| PY7 | 3 | 3 | 2 | 2 |
| PY8 | 2 | 3 | 2 | 2 |
| PY9 | 3 | 3 | 2 | 2 |
| PY10 | 3 | 3 | 2 | 2 |
| PY11 | 4 | 4 | 5 | 5 |
| PY12 | 3 | 3 | 2 | 2 |
| PY13 | 4 | 4 | 3 | 4 |
| PY14 | 2 | 2 | 1 | 2 |
| PY15 | 2 | 2 | 1 | 2 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm 1 | 1 | 25 | 25 |
| Homework 1 | 1 | 15 | 15 | |
| Final | 1 | 60 | 60 | |
| Classroom Activities | 1 | 15 | 15 | |
| Total Workload | 115 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 5.0 | ||
