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Year/Semester of Study | 1 / Spring Semester | ||||
Level of Course | 2nd Cycle Degree Programme | ||||
Type of Course | Optional | ||||
Department | TOURISM MANAGEMENT | ||||
Pre-requisities and Co-requisites | None | ||||
Mode of Delivery | Face to Face | ||||
Teaching Period | 14 Weeks | ||||
Name of Lecturer | LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr) | ||||
Name of Lecturer(s) | |||||
Language of Instruction | Turkish | ||||
Work Placement(s) | None | ||||
Objectives of the Course | |||||
Having knowledge about contents and importance of food and beverage management, it's history, food and beverage functions; new approach and applications about food and beverage operations. |
Learning Outcomes | PO | MME | |
The students who succeeded in this course: | |||
LO-1 | Know about food and beverage management’s extent, importance and history; food and beverage functions. |
PO-1 Have a deeper understanding of tourism and its related fields. PO-3 Develop creative and practical solutions for contemporary issues in the tourism industry. PO-6 Understand, critically evaluate and apply key business principles to run both national and international tourism operations. |
Examination Presentation |
LO-2 | Know budgeting and stages of budgeting in the businesses which serve food and beverage. |
PO-1 Have a deeper understanding of tourism and its related fields. PO-3 Develop creative and practical solutions for contemporary issues in the tourism industry. PO-7 Develop and apply competitive strategies relevant to tourism management. |
Examination Presentation |
LO-3 | Know menu planning and pricing the food and beverage. |
PO-1 Have a deeper understanding of tourism and its related fields. PO-3 Develop creative and practical solutions for contemporary issues in the tourism industry. PO-7 Develop and apply competitive strategies relevant to tourism management. |
Examination Presentation |
LO-4 | Know food and beverage costs control system, production control and its stages, and income control. |
PO-1 Have a deeper understanding of tourism and its related fields. PO-3 Develop creative and practical solutions for contemporary issues in the tourism industry. PO-7 Develop and apply competitive strategies relevant to tourism management. |
Examination Presentation |
LO-5 | Know about new approach and applications in food and beverage operations. |
PO-1 Have a deeper understanding of tourism and its related fields. PO-6 Understand, critically evaluate and apply key business principles to run both national and international tourism operations. PO-7 Develop and apply competitive strategies relevant to tourism management. |
Examination Presentation |
PO: Programme Outcomes MME:Method of measurement & Evaluation |
Course Contents | ||
Food and beverage management’s extent and importance, it's history, food and beverage functions, menu planning, pricing the food and beverage, kitchen planning, food and beverage costs control system, banquet management. | ||
Weekly Course Content | ||
Week | Subject | Learning Activities and Teaching Methods |
1 | Food and beverage management’s extent, importance and history | Verbal presentation, discussion |
2 | Businesses which serve food and beverage and their characteristics | Verbal presentation, discussion |
3 | Budgeting | Verbal presentation, discussion |
4 | Menu planning | Verbal presentation, discussion |
5 | Pricing the food and beverage | Verbal presentation, discussion |
6 | Kitchen planning | Verbal presentation, discussion |
7 | Food and beverage costs control system | Verbal presentation, discussion |
8 | mid-term exam | |
9 | Banquet management | Verbal presentation, discussion |
10 | Presentation and Discussion | Verbal presentation, discussion |
11 | Presentation and Discussion | Verbal presentation, discussion |
12 | Presentation and Discussion | Verbal presentation, discussion |
13 | Presentation and Discussion | Verbal presentation, discussion |
14 | Presentation and Discussion | Verbal presentation, discussion |
15 | Presentation and Discussion | Verbal presentation ,discussion |
16 | final exam | |
Recommend Course Book / Supplementary Book/Reading | ||
1 | Aktaş, Ahmet,; 2005; Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, 2. Baskı, Antalya. | |
2 | Denizer,Dündar,2005; Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
3 | Davis, B., Lockwood, A., Alcott, P., Pantelidis,I.S.(2008), Food and Beverage Management, fourth edition, Elsevier, Slovenia. | |
4 | Karamustafa, Kurtuluş (2018) Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
Required Course instruments and materials | ||
Computer, Projection |
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) | 3 | 14 | 42 |
Outside Class | |||
a) Reading | 3 | 14 | 42 |
b) Search in internet/Library | 3 | 14 | 42 |
c) Performance Project | 0 | ||
d) Prepare a workshop/Presentation/Report | 4 | 8 | 32 |
e) Term paper/Project | 0 | ||
Oral Examination | 0 | ||
Quiz | 0 | ||
Laboratory exam | 0 | ||
Own study for mid-term exam | 2 | 4 | 8 |
mid-term exam | 1 | 1 | 1 |
Own study for final exam | 2 | 6 | 12 |
final exam | 1 | 1 | 1 |
0 | |||
0 | |||
Total work load; | 180 |