Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / TUİ510 - TOURISM MANAGEMENT

Code: TUİ510 Course Title: FOOD AND BEVERAGE MANAGEMENT Theoretical+Practice: 3+0 ECTS: 6
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