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FOOD AND BEVERAGE MANAGEMENT IN HOTELS AND RESTAURANTS COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP218 FOOD AND BEVERAGE MANAGEMENT IN HOTELS AND RESTAURANTS 3 2 2 5

Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.
4
2
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD
4
3
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD
4
4
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
3

KNOWLEDGE

Factual
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
3

SKILLS

Cognitive
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
4
2
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
4
3
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
4
4
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
3

SKILLS

Practical
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
4
2
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..
3

OCCUPATIONAL

Autonomy & Responsibility
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
4
2
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
4
3
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
3
4
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
3
5
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
4

OCCUPATIONAL

Learning to Learn
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
3
2
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
4
3
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
4

OCCUPATIONAL

Communication & Social
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
4
2
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
3
3
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
1
4
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
2

OCCUPATIONAL

Occupational and/or Vocational
Programme Learning Outcomes Level of Contrıbution
0 1 2 3 4 5
1
ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
4
2
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
4
3
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
4
4
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
4
5
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
4
6
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
4