Nevşehir Hacı Bektaş Veli University Course Catalogue
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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 | ŞULE ARDIÇ YETİŞ (ardicsule@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 |
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| 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 | ||