1) Food and beverage service businesses detailed various.
2) Small, medium and large-capacity food businesses various.
3) Understand Food and beverage service operation management, planning and organization of shapes.
20
Contribution of the Course to Professional Development
21
Learning Outcomes:
1
Learn about food and beverage businesses;
2
Learn about Food and drink businesses management structure;
3
Learn about Food and drink businesses organizational structures;
4
Learn about Basic Nurtrition information;
5
To have knowledge about the concept of the menu;
6
The ability to make the kitchen planning;
7
Service planning skills;
8
To have knowledge about Food And Beverage Cost Control;
22
Course Content:
Week
Theoretical
Practical
1
Food and beverage industry and Management
2
Food and beverage Businesses
3
Food and beverage department and organizational structure
4
Food and drink Businesses Hygiene and Sanitation
5
The Importance Of Diet
6
The Importance Of The Menu
7
The Importance Of The Service
8
Mid-term Exam and course review
9
Kitchen and food production planning
10
Food And Beverage Cost Control
11
Food And Beverage Cost Control
12
Guest Relations and dealing with Complaints
13
Food and beverage Services Marketing
14
Food and drink Businesses marketing practices
23
Textbooks, References and/or Other Materials:
Sökmen, Alptekin (2010) Yiyecekİçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, Ankara
24
Assesment
TERM LEARNING ACTIVITIES
NUMBER
PERCENT
Midterm Exam
1
40
Quiz
0
0
Homeworks, Performances
0
0
Final Exam
1
60
Total
2
100
Contribution of Term (Year) Learning Activities to Success Grade
40
Contribution of Final Exam to Success Grade
60
Total
100
Measurement and Evaluation Techniques Used in the Course
Information
25
ECTS / WORK LOAD TABLE
Activites
NUMBER
TIME [Hour]
Total WorkLoad [Hour]
Theoretical
14
3
42
Practicals/Labs
0
0
0
Self Study and Preparation
2
10
20
Homeworks, Performances
0
0
0
Projects
0
0
0
Field Studies
0
0
0
Midtermexams
1
10
10
Others
0
0
0
Final Exams
1
20
20
Total WorkLoad
92
Total workload/ 30 hr
3,07
ECTS Credit of the Course
3
26
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS
