Food and Beverage Management
Tourism Management - Tourism Administration
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 |
|---|---|---|---|---|---|---|
| Food and Beverage Management | TUR206 | Compulsory | Bachelor's degree | 2 | Spring | 6 |
Name of Lecturer(s)
Assistant Prof. Dr. Adem YAVAŞ
Learning Outcomes of the Course Unit
1) a
2) a
3) a
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | ||
| Learning Outcomes | ||||||||
| 1 | Middle | Middle | High | Middle | High | Middle | Low | |
| 2 | High | Middle | High | Middle | High | High | Middle | |
| 3 | Middle | Middle | Middle | Low | Middle | Low | Middle | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
General Tourism
Course Contents
Food service industry, organizations of food and beverage operations, management procedures, food and beverage marketing, menu planning, standard product costs and pricing strategies, basic cooking principles, occupational health and safety management, production and service, food and beverage service, control systems of food and beverage, calculation of food and beverage costs, controls of production and service, operations budget and cost-volume-profit analysis, personnel costs control, design, placement and equipment.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
20% |
|---|---|
Contribution of Final Examination to Course Grade |
80% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required