Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | İREM BOZKURT (irembozkurt@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | SEVİNÇ ALKAN, İREM BOZKURT, | ||||
| 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 Defines basic concepts of food and beverage sector. PO-2 Knows legal arrangements in food and beverage management and job’s standards. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| LO-2 | 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 Defines basic concepts of food and beverage sector. PO-2 Knows legal arrangements in food and beverage management and job’s standards. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them. PO-7 Knows and uses how to work automation systems used in food and beverage and cookery sector. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-15 Knows the procedures of cooking techniques , kitchen techniques, menu planning. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| LO-3 | To be able to do food preparation and cooking app in the Kitchen, a food and beverage company or department |
PO-1 Defines basic concepts of food and beverage sector. PO-2 Knows legal arrangements in food and beverage management and job’s standards. PO-3 Knows interior and exterior factors which effect food and beverage managements. PO-4 Knows the organization structure of food and beverage managements and cookery section and adapts to them. PO-7 Knows and uses how to work automation systems used in food and beverage and cookery sector. PO-12 Has the ability of working with the intensity of work, stress and under pressure. PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. PO-14 Knows the procedures of lavish meal and big organizations, takes part in teamwork. PO-17 Helps friends worked together and grows and always educates subordinates. PO-22 Follows the innovations of own job and improves own career. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| 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 | Administrative and Organizational Structure, Functions of Management | Lecturing, discussion |
| 2 | Food and Beverage Businesses, Classification of Food and Beverage Businesses and Organizational Structure in Food and Beverage Businesses | Lecturing, discussion |
| 3 | Personnel, Job and Job Descriptions in Food and Beverage Businesses | Lecturing, discussion |
| 4 | Menu and Menu Planning Concept, Menu Card and Features, Menu Analysis | Lecturing, discussion |
| 5 | Purchasing, Purchasing Stages, Importance and Food and Beverage Purchasing Practices | Lecturing, discussion |
| 6 | Receiving Process, Types and Features of Warehouses in Food and Beverage Businesses, Maintenance of Warehouses and Stock Control | Lecturing, discussion |
| 7 | Food and Beverage Production, Principles and Methods, HACCP | Lecturing, discussion |
| 8 | mid-term exam | |
| 9 | Main Food Ingredients and Sensitivities, Standard Recipe in Production and Its Importance | Lecturing, discussion |
| 10 | Definition and Importance of Service, Qualified Service Features, Required Features of Service Personnel | Lecturing, discussion |
| 11 | Service Steps and Procedures, Protocol Service and Features | Lecturing, discussion |
| 12 | Cost Control in Food and Beverage Businesses | Lecturing, discussion |
| 13 | Banquet Organization and Management in Food and Beverage Businesses | Lecturing, discussion |
| 14 | Trends Emerging in the Food and Beverage Industry | Lecturing, discussion |
| 15 | Trends Emerging in the Food and Beverage Industry | Lecturing, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Koçak, N. (2009). Yiyecek İçecek Hizmetleri Yönetimi. Ankara: Detay Yayıncılık | |
| 2 | Sökmen, A. (2006). Yiyecek ve İçecek Hizmetleri Yönetimi ve İşletmeciliği. Ankara: Detay Yayıncılık. | |
| 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) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 5 | 5 | 25 |
| b) Search in internet/Library | 4 | 4 | 16 |
| 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 | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 4 | 20 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 120 | ||