Rapor Tarihi: 13.04.2026 07:02
| 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 | Prof. Dr. Muammer MESCİ |
| Instructor(s) | Prof. Dr. Muammer MESCİ (Bahar) |
| 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 | Management of food and beverage businesses; Management functions of food and beverage businesses; Menu and service in food and beverage businesses; Hygiene and sanitation in food and beverage businesses; Bar, beverage knowledge, service and organization; Food and beverage cycle; Learning food and beverage cost control. |
| # | Öğrenme Kazanımı |
| 1 | They will be able to understand the management structure of food and beverage businesses. |
| 2 | They will be able to gain skills in kitchen planning. |
| 3 | They will be able to acquire service planning skills. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Introduction to Food and Beverage Services Management | Preparation, After Class Study, Presentation (Preparation) |
| 2. Week | Management in Food and Beverage Businesses | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 3. Week | Marketing of Food and Beverage Services | Preparation, After Class Study, Presentation (Preparation) |
| 4. Week | Creating Food and Beverage Menus | Preparation, After Class Study, Presentation (Preparation) |
| 5. Week | Food and Beverage Menu Planning and Development | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 6. Week | Purchasing in Food and Beverage | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 7. Week | Storage in food and beverage | Preparation, After Class Study, Presentation (Preparation) |
| 8. Week | Learning service techniques in food and beverage management. | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 9. Week | Preparation of food and beverages | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 10. Week | Food and Beverage Service | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 11. Week | Sanitation of Food and Beverage | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 12. Week | Cost in Food and Beverage Services | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 13. Week | Revenue Control in Food and Beverage Services | Preparation, After Class Study, Interview, Presentation (Preparation) |
| 14. Week | Budgeting and Pricing in Food and Beverage Businesses | Preparation, After Class Study, Interview, Presentation (Preparation) |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Comprehensive and systematic knowledge of concepts, theories, principles, and phenomena related to tourism management. | ✔ | |||||
| 2 | The general structure of the tourism sector, it's functioning, and its importance in the development of the country. | ✔ | |||||
| 3 | To have information about the tourist values in the world and in Turkey and to evaluate these values in terms of tourism supply and demand. | ✔ | |||||
| 5 | Makes predictions of the sector by following the developments in Turkey and the world economy and tourism. | ✔ | |||||
| 6 | Knows the service delivery processes in tourism enterprises and performs them in a way that ensures guest satisfaction. | ✔ | |||||
| 6 | Knows the service delivery processes in tourism enterprises and performs them in a way that ensures guest satisfaction. | ✔ | |||||
| 7 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 7 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 9 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills. | ✔ | |||||
| 10 | Has basic knowledge about the process of conducting research and producing project proposals. | ✔ | |||||
| 11 | With his theoretical and practical experience in his field; has the ability to access information, analyze, synthesize and interpret, and produce solutions to problems. | ✔ | |||||
| 12 | Uses information and communication technologies, software, tools and equipment related to the field and maintains them when necessary. | ✔ | |||||
| 13 | Knows the national and international legal regulations and professional standards related to her field, has professional responsibility and ethical awareness. | ✔ | |||||
| 14 | Continuing personal and professional development with the awareness of lifelong learning; works as a team and independently by taking responsibility. | ✔ | |||||
| 15 | It pays attention to the personal care, hygiene, clothing and appearance required by the tourism sector. | ✔ | |||||
| 16 | One of the United Nations Sustainable Development Goals (UN SDG) [1) poverty, 2) hunger, 3) healthy and quality life, 4) quality education, 5) gender equality, 6) clean water and sanitation, 7) accessible clean energy, 8) decent work and economic growth, 9) industry, innovation and infrastructure, 10) inequality reduction, 11) sustainable cities and communities, 12) responsible consumption and production, 13) climate action, 14) life in water, 15) life on land, 16) peace, justice and strong institutions, 17) joint effort for ends] has an awareness of at least one. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 |
|---|---|---|---|
| PY1 | 5 | 5 | 5 |
| PY2 | 5 | 5 | 5 |
| PY3 | 5 | 5 | 5 |
| PY5 | 5 | 5 | 5 |
| PY6 | 5 | 5 | 5 |
| PY7 | 5 | 5 | 5 |
| PY9 | 5 | 5 | 5 |
| PY10 | 5 | 5 | 5 |
| PY11 | 4 | 4 | 4 |
| PY12 | 4 | 4 | 4 |
| PY13 | 5 | 5 | 5 |
| PY14 | 5 | 5 | 5 |
| PY15 | 5 | 5 | 5 |
| PY16 | 5 | 5 | 5 |
| Ders Kitabı veya Notu |
|
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Sınavlar |
Midterm | 1 | 40 | 40 |
| Final | 1 | 60 | 60 | |
| Classroom Activities | 1 | 2 | 2 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
