| GASTRONOMY AND CULINARY ARTS | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| CUL1104 | Food & Beverage Management | Fall | 2 | 0 | 2 | 4 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | En |
| Type of course: | Must Course |
| Course Level: | Bachelor |
| Mode of Delivery: | E-Learning |
| Course Coordinator : | Assoc. Prof. ZEHRA DİLİSTAN SHIPMAN |
| Course Objectives: | This course aims to provide a foundation for the management process in the food and beverage industry, food, and beverage operations. In the course, all aspects of food and beverage operations; It is examined in terms of operations such as organization, marketing, menus, cost and pricing, finance, production. It also includes the principles and procedures of operation and management in the management system. Students who successfully complete the course will have a good grasp of the operational structures, operation and management principles of food and beverage businesses, and understand the importance of menu planning by knowing the different menu types in the sector. They can integrate into the business world more easily by having information about different restaurant concepts and management styles. |
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The students who have succeeded in this course; Students who successfully complete the course will have a good grasp of the operational structures, operation and management principles of food and beverage businesses, and understand the importance of menu planning by knowing the different menu types in the sector. By gaining knowledge about different restaurant concepts and management styles, they can integrate into the business world more easily. This course covers the principles and procedures of operation and management in the management system of the food and beverage industry. Students will have information about the managerial expectations of food and beverage departments in hotels and restaurants and will understand the importance of the menu in the sector. They will have knowledge of different restaurant concepts and management styles and will be more easily integrated into the business world. |
| This course aims to provide a foundation for the management process in the food and beverage industry, food and beverage operations. In the course, all aspects of food and beverage operations; organization, marketing, menus, cost and pricing, finance, production are examined in terms of operations such as. It also includes the principles and procedures of operation and management in the management system. |
| Week | Subject | Related Preparation |
| Course Notes: | |
| References: | Yiyecek ve İçecek Yönetimi, Prof. Dr. Ahmet Aktaş Yiyecek ve İçecek Yönetimi, Prof. Dr. Kurtuluş Mustafa Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Alptekin Sökmen |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 20 |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 50 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 0 | 0 | 0 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 3 | 40 | 120 |
| Homework Assignments | 0 | 0 | 0 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 152 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - Possess advanced level theoretical and practical knowledge supported by textbooks with updated information, practice equipments and other resources. | 5 |
| 2) | Use of advanced theoretical and practical knowledge within the field. -Interpret and evaluate data, define and analyze problems, develop solutions based on research and proofs by using acquired advanced knowledge and skills within the field. | 4 |
| 3) | Inform people and institutions, transfer ideas and solution proposals to problems in written and orally on issues in the field. - Share the ideas and solution proposals to problems on issues in the field with professionals and non-professionals by the support of qualitative and quantitative data. -Organize and implement project and activities for social environment with a sense of social responsibility. -Monitor the developments in the field and communicate with peers by using a foreign language at least at a level of European Language Portfolio B1 General Level. -Use informatics and communication technologies with at least a minimum level of European Computer Driving License Advanced Level software knowledge. | 3 |
| 4) | Evaluate the knowledge and skills acquired at an advanced level in the field with a critical approach. -Determine learning needs and direct the learning. -Develop positive attitude towards lifelong learning. | 2 |
| 5) | Act in accordance with social, scientific, cultural and ethic values on the stages of gathering, implementation and release of the results of data related to the field. - Possess sufficient consciousness about the issues of universality of social rights, social justice, quality, cultural values and also, environmental protection, worker's health and security. | 2 |
| 6) | Conduct studies at an advanced level in the field independently. - Take responsibility both as a team member and individually in order to solve unexpected complex problems faced within the implementations in the field. - Planning and managing activities towards the development of subordinates in the framework of a project | 4 |