FOOD AND BEVERAGE MANAGEMENT

Course Description

Students are introduced to the principles of food service operations, beginning with an overview of the food service industry at large. Attention is initially focused on major industry segments, business practices, and trends. Subsequently, detailed consideration is given to the components of the food service system: marketing, menu planning, production, service, controls, and quality assurance. Students will be examine the basics of management in the food and beverage area in this overview course. Product and systems differentiation in various industry segments are emphasized throughout the course. Completion of a work experience in the Statler Hotel is a required course activity.

FOOD AND BEVERAGE MANAGEMENT

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 YİYECEK VE İÇECEK HİZMETLERİ YÖNETİMİ - Prof. Dr. Adnan Türksoy (Detay Yayıncılık, 2015)
2. 02 Yiyecek İçecek Hizmetleri Yönetimi Ve İşletmeciliği - Alptekin Sökmen(Detay Yayıncılık, 2011)
3. 03 Professional Cooking, Wayne Gisslen, Wiley & Sons,7th edition, 2009
4. 04 Instructor's Notes

Learning Outcomes

1. L01 Examines the historical development of the general meanings of the concepts of gastronomy and restaurant. SOLO 4
2. L02 Categorizes management and management functions. SOLO 4
3. L03 It creates the arrangement of the living room. SOLO 5
4. L04 Evaluates service types and forms. SOLO 5
5. L05 Organizes the food and beverage division and organizational structure. SOLO 2

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix