Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | GAYE DENİZ (gaye.yuksel@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | GAYE DENİZ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Limited markets and markets for the tourism sector as well as general principles to be applied for the enterprises under the management of food and beverage based businesses with the basic concepts, principles and rules necessary for the scientific management is to correctly. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain basic information about food and beverage management |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-4 To have knowledge about internal and external environmental factors of organizations, relationships, interactions, management, policies and strategies of parts of the organization in the field. To use service delivery policies and strategies related to the field. To perform, review, improve and evaluate the service processes on the satisfaction basis of the customer, to find solutions for problems that affect the service process, to develop and use consumer satisfaction measurement tool. PO-5 To have knowledge about legal regulations, professional standards and practices in the field. To interpret legal regulations related to the field and to approach existing assumptions from an interrogative viewpoint. To perform the task of the field within the framework of Laws and professional standards. PO-6 To have a basic level of knowledge about important issues, alternative solutions and field-specific research methods in the field and relevant fields. To analyze knowledge related to the field concerning topics and issues, to evaluate different options in solving problems with a critical approach, to plan and realize projects and research using appropriate research methods. To present the results in a clear and understandable way, to be unique and autonomous in solving problems in complex and unpredictable situations and to decide himself/herself. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. PO-9 To manage himself/herself and time and make self-criticism. To perform functions of planning, organization, coordination, direction and control, to manage technical and professional activities or projects in complex and unpredictable situations. PO-10 To work with others or independently effectively. To develop professional knowledge and skills of people working with him/her and evaluate their performance. To manage professional development of individuals or groups working under him/her. PO-11 To communicate effectively interpersonal and intercultural and do group work. To work as a member of the team, take responsibility and manage the team. PO-12 To follow current developments and applications at national and international level related to his/her profession on the field and use in practice in order. To get more responsibility, update the knowledge, skills and competencies with awareness of lifelong learning as a self-learning through personal and professional knowledge, skills and competencies by increasing and continuously improves himself/herself. PO-13 To communicate effectively in Turkish both verbal and written, to know at least one foreign language PO-15 To adhere ethical values related to the field and to have social responsibility. To consider human health, social and natural environment while performing tasks related to the field. |
Examination |
| LO-2 | To be able to have knowledge about the principles of nutrition and food science and can apply in the field |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. |
Examination |
| LO-3 | To be able to explain purchase stage until the stage of presentation of all the processes related to production of food and drink and can solves problems that arise in these processes |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. |
Examination |
| LO-4 | To be able to do food preparation and cooking app in the Kitchen, a food and beverage company or department |
PO-1 To have detailed knowledge about a specific profession related to the field of Tourism and to have comprehensive and systematic knowledge about concepts, theories, principles and facts in close disciplines. To use and interpret this knowledge, theories, models generally in business environment PO-2 To make health, safety and risk assessment regularly on the field of Tourism and gather information for this purpose. To present this information, discussion and analysis to experts and to people off the field. PO-3 To have knowledge about Service Delivery Process and procedures in the field of Tourism. To analyze, plan, practice and control these processes. To restructure and improve Service Delivery Process when necessary. To manage or to convert service processes and work which are complex, unpredictable and require new strategic approaches. PO-8 To recognize and use physical environment equipment, materials and technologies related to the field and to protect by maintaining. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Food and Beverage Industry Food and Beverage Management in Function Organizational Structure and Functioning of Food and Beverage Establishments nutrition menu Food and Beverage Establishments and Control System production service Food and Beverage Establishments Hygiene, Sanitation and Safety Banquet Organization Management Food and Beverage Services Marketing Information and Service Bar Liquor Guest Relations and complaints with nursing | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Food and Beverage Industry Importance and Development of Food and Beverage Industry Classification of Food and Beverage Establishments Food and Beverage Businesses Factors to Consider | Lecturing, discussion |
| 2 | The Importance of Management in Food and Beverage Food and Beverage Management, Basic Functions | Lecturing, discussion |
| 3 | The Importance of Food and Beverage Department Department of Food and Beverage Organization Food and Beverage Businesses Business and Position Descriptions | Lecturing, discussion |
| 4 | The Importance of Nutrition and Development and Scope of Food Science Basic Food Ingredients body Components Food Groups and Nutrition Guide Principles of Nutrition and Food Service Managers should take into consideration | Lecturing, discussion |
| 5 | Menu Definition and Development menu Planning Menu Presentation / Representation menu Content menu Structure | Lecturing, discussion |
| 6 | Types of menu Formal studies on menu Menu Cost Studies Selection of the menu, the appropriate Liquor | Lecturing, discussion |
| 7 | Buying acceptance storage Export of goods from the warehouse | Lecturing, discussion |
| 8 | mid-term exam | |
| 9 | production Planning Food Production Characteristics of Nutrients in cooking Food Production Systems Food and Beverage Production During the control | Lecturing, discussion |
| 10 | Definition and scope of the service Service Areas, and Workflow The Importance of Food and Beverage Service Types of service Basic Service Information The Final Preparations Before Service service Levels Banquet Studies | Lecturing, discussion |
| 11 | Hygiene, Sanitation and Bacteria Sanitation and Hygiene in the Department of Food and Beverage The Importance of Food Hygiene and HACCP (Hazard Analysis and Critical Control Points) Nutrient Pollution and Food Poisoning hygiene Rules Security Blue Flag Project | Lecturing, discussion |
| 12 | The Meaning and Importance of feast Acceptance of feast Pre-Banquet Organisation Studies | Lecturing, discussion |
| 13 | Within the structure of Banquet Factors Affecting Pricing Decisions Challenges Within the structure of Banquet Food and Beverage Services Marketing Concept Food and Beverage Services, Marketing Planning Food and Beverage Companies Effort to Increase Sales | Lecturing, discussion |
| 14 | Bar, Bar Types and Bar Supplies General Information on Alcohol and drinks Services for Non-Alcoholic Drinks Alcoholic beverages Terms Used in the bar The bar used Garnitures Syrups used in the bar Beverage Service Standards Beverage Cost Control cocktails | Sözlü anlatım, tartışma |
| 15 | Service to the guest Average Classification Average Compensation Table Settlement Considerations Seating of guests at the table After sitting out the procedures to Guests Operations on the table in the first Receiving orders During meal service Guest Relations with the nursing complaints Relationship between Service Element guest to Problems that may be in the restaurant | Sözlü anlatım, tartışma |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi (2011) Prof.Dr. Ahmet Aktaş | |
| 2 | Yiyecek İçecek Hizmetleri Yönetimi (2009) Prof.Dr. Nilüfer Koçak | |
| 3 | Yiyecek ve İçecek Hizmetleri Yönetimi ve İşletmeciliği (2006) Yrd.Doç.Dr. Alptekin Sökmen | |
| Required Course instruments and materials | ||
| Textbooks, Epidiascope | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 4 | 5 | 20 |
| b) Search in internet/Library | 2 | 4 | 8 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 4 | 20 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 7 | 6 | 42 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||