Management and Organization In Food and Beverage Enterprises
Gastronomy and Culinary Arts
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Management and Organization In Food and Beverage Enterprises | GMS207 | Compulsory | Bachelor's degree | 2 | Fall | 5 |
Name of Lecturer(s)
Associate Prof. Dr. Banu Saadet ÜNSAL AKBIYIK
Learning Outcomes of the Course Unit
1) Discusses the history of management
2) Explains the functions of management
3) Discusses F&B related management operations
4) Explains the basic concepts of management
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | |
| 3 | No relation | No relation | No relation | No relation | No relation | Middle | No relation | No relation | No relation | No relation | |
| 4 | No relation | Middle | No relation | No relation | Middle | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
None
Course Contents
History of management, functions of management
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required