Nevşehir Hacı Bektaş Veli University Course Catalogue

Information Of Programmes

TOURISM RESEARCH INSTITUTE / GMS509 - GASTRONOMY AND CULINARY ARTS (MASTER)

Code: GMS509 Course Title: MANAGEMENT PRACTICES IN FOOD AND BEVERAGE OPERATIONS Theoretical+Practice: 3+0 ECTS: 6
Year/Semester of Study 1 / Fall Semester
Level of Course 2nd Cycle Degree Programme
Type of Course Optional
Department GASTRONOMY AND CULINARY ARTS (MASTER)
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 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-3 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
 		Examination
Presentation
LO-2 Know budgeting and stages of budgeting in the businesses which serve food and beverage. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
 		Examination
Presentation
LO-3 Know menu planning and pricing the food and beverage. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-3 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
 		Examination
Presentation
LO-4 Know food and beverage costs control system, production control and its stages, and income control. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-2 Gastronomy and Culinary Arts in the field of businesses to analyze the problems and have the ability to solve problems.
PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
 		Examination
Presentation
LO-5 Know about new approach and applications in food and beverage operations. PO-1 Develops and deepens the knowledge and skills of Gastronomy and Culinary Arts and related disciplines at the level of expertise.
PO-3 Gastronomy and Culinary Arts in the field of innovations and developments in Turkey and the world will follow. It creates policies and plans for these developments.
PO-4 Have professional techniques and practices related to Gastronomy and Culinary Arts activities.
 		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 Banqueting Organizations 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 Karamustafa, Kurtuluş (2018) Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara.
2 Davis, B., Lockwood, A., Alcott, P., Pantelidis,I.S.(2008), Food and Beverage Management, fourth edition, Elsevier, Slovenia.
3 Denizer,Dündar,2005; Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara.
4 Aktaş, Ahmet (2005) Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, 2. Baskı, Antalya.
Required Course instruments and materials
Computer, Projection

Assessment Methods
Type of Assessment Week Hours Weight(%)
mid-term exam
Other assessment methods
1.Oral Examination
2.Quiz
3.Laboratory exam
4.Presentation
5.Report
6.Workshop 8 40
7.Performance Project
8.Term Paper 16 60
9.Project
final exam

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 5 5 25
       e) Term paper/Project 6 5 30
Oral Examination 0
Quiz 0
Laboratory exam 0
Own study for mid-term exam 0
mid-term exam 0
Own study for final exam 0
final exam 0
0
0
Total work load; 181