| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Food and Beverage Service-I | TOİ3189 | Turkish | Compulsory | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Doç. Dr. Züleyhan BARAN |
| Instructor(s) | Doç. Dr. Züleyhan BARAN (Güz) |
| 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. |
| # | Öğrenme Kazanımı |
| 1 | To have information about food and beverage business |
| 2 | Creating the organization system |
| 3 | To have knowledge about food and beverage production |
| 4 | To plan and execute service operations |
| 5 | To be able to comprehend food and beverage cost calculations |
| 6 | To learn and apply the rules of hygiene and sanitation |
| 7 | Managing customer relationships |
| Week | Topics/Applications | Method |
|---|---|---|
| 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. |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | To learn the components of tourism and hotel management, sociological, economic, and cultural consequences of the interaction between different disciplines and the relationship. | ✔ | |||||
| 2 | To understand Tourism and the operation between departments and departments in the hospitality industry and the working principles. | ✔ | |||||
| 3 | Acquire the ability to use professional tools and instruments in practice. | ✔ | |||||
| 4 | Learning professional terminology and jargon can use theoretical knowledge | ✔ | |||||
| 5 | Follow the development of innovation in the tourism and hospitality industry, improves ability to evaluate and interpret the face of events has occurred. | ✔ | |||||
| 6 | Deadlock and have the ability to provide active analysis and accurate decisions in crisis situations. | ✔ | |||||
| 7 | The functions of management, learning how to use it effectively acquires the ability to think and creative entrepreneurs. | ✔ | |||||
| 10 | Develop the ability to think analytically also understand the unique characteristics of the tourism industry in the ability to analyze complex issues. | ✔ | |||||
| 11 | Tto use in the units in accordance with the procedure channels of communication and human relations have knowledge to hold the top spot in Tourism and hospitality industry | ✔ | |||||
| 12 | Have knowledge of a foreign language at a level that can sustain their professional life and also to follow professional developments at the international level, . | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 |
|---|---|---|---|---|---|---|---|
| PY1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY7 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY10 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY11 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY12 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 1 | 50 | 50 |
|
Ders Dışı |
Research | 1 | 20 | 20 |
|
Sınavlar |
Midterm 1 | 1 | 2 | 2 |
| Homework 1 | 1 | 28 | 28 | |
| Final | 1 | 2 | 2 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
