FOOD AND BEVERAGE MANAGEMENT

Course Description

In this course, management, it’s scope, food and beverage management functions, and importance of tourism and hotel food and beverage businesses are discussed. The course covers management skills, planning, organization, control, leadership, classical and modern management systems, and food and beverage case studies. In addition to these, this course teaches the organizational structure of food and beverage departments, restaurants, bars, and hotels. Beverage selection, service types, food and beverage stages in hotels, restaurants, and bars, food and beverage transfer, and guest relations will be discussed. To teach future managers and entrepreneurs about new ideas, business plans, starting new businesses, and expanding them are also being studied.

FOOD AND BEVERAGE MANAGEMENT

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 1. Students will have a clear and meaningful understanding of food and beverage management theory, functions and practices;
2. 02 2. Students will understand and practice how to the role and value of strategic human resource management in the success of modern organizations;
3. 03 3. Students will apply food and beverage management concepts and skills across a variety of contexts, situations and incidents

Course Syllabus

Reference Books & Course Materials

1. 01 Management of Food and Beverage Operations, 6th edition (2015) by Jack D. Neinmeir
2. 02 The Restaurant from Concept to Operations, 7th edition (2014) by John R Walker

Learning Outcomes

No learning outcomes have been defined.

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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

The PO-LO matrix has not been populated yet.