FOOD AND BEVERAGE MANAGEMENT PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GAS230	FOOD AND BEVERAGE MANAGEMENT	4	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to make students able to explain the work flow of food and beverage businesses and the functions of business management.
Contents of the Course Unit:	Contents of the course: Food and beverage business and basic concepts and management, production, service, security and marketing functions in Food and Beverage business.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Do explanation about food and beverage industry.
Identify workflows in food and beverage businesses.
Classify the management functions of food and beverage businesses.
Evaluate the developments in the food-beverage industry.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Reading	Food and beverage industry	Explanation
2	Reading	Food and beverage management	Explanation
3	Reading	Nutrition	Explanation
4	Preparing homework	Menu planning	Explanation
5	Reading	Purchasing, storage	Explanation
6	Literature research	Food and beverage production	Explanation
7	Literature research	Organizational structure in food and beverage business	Explanation
8	-	MID-TERM EXAM	-
9	Reading	Review	Explanation
10	Reading	Service	Explanation
11	Reading	Cost calculations	Explanation
12	Preparing homework	Sanitation and security	Explanation
13	Preparing homework	Marketing of food and beverage services	Explanation
14	Preparing homework	Human resources management	Explanation
15	Reading	Review	Explanation
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Türksoy, A., (2015). Yiyecek-İçecek Hizmetleri Yönetimi, Detay, Ankara.
BC Cook Articulation Committee and The BC Cook Articulation Committee, Basic Kitchen and Food Service Management. BCCampus.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.			2

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.				3
2	Compare national and international cuisines in terms of similarities and differences.		1

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.						5
2	Prepare the technical infrastructure and contents of kitchen activities.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.			2
2	Collaborate with shareholders in the field to bring new ideas, products to the market.		1
3	Integrate basic kitchen techniques and product preparation principles into today's technology.			2
4	Plan the work schedule and workflow in food and beverage enterprises.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They calculate costs in the food and beverage field.						5
2	They carry out management theories, recruitment and evaluation processes effectively in food and beverage business.						5
3	They organizes participation to national and international competitions and fairs in its field.		1

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.				3
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They express their ideas using presentation and communication techniques in deliberate and verbal ways.		1
2	They organize activities related to the field.				3

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	They interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.				3
2	Design social and social projects in his / her field using historical, cultural and geographical riches.			2
3	Perform scientific researches using knowledge and skills related to his field.			2

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	7	6	42
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	6	6	36
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	43	0	150