FOOD AND BEVERAGE OPERATIONS
- Course
- TRHM202 - FOOD AND BEVERAGE OPERATIONS
- Department
- Tourism & Hotel Management - English - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- English
- Credit
- 3
- ECTS
- 7
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
Course Description
This course provides many cases for successful management and operational tactics used in food and beverage operations and how food service operations improve quality standards while reducing expenses. It explores ways technology can be used to give guests greater value for their dining expenses and improve efficiency.
FOOD AND BEVERAGE OPERATIONS
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
- 01 1. Students will have a clear and meaningful understanding of food and beverage management theory, functions and practices;
- 02 2. Students will understand and practice how to the role and value of strategic human resource management in the success of modern organizations;
- 03 3. Students will apply food and beverage management concepts and skills across a variety of contexts, situations and incidents
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | introduction to food and beverage management field and History of food service industry |
| Week 2 | Types of food service operations and types of food service facilities |
| Week 3 | Organization of food and beverage operations Fundamentals of food and beverage management |
| Week 4 | Food and beverage marketing |
| Week 5 | Menu Planning |
| Week 6 | What is feasibility study? |
| Week 7 | Midterm Exam |
| Week 8 | Nutrition and Food Safety Operations |
| Week 9 | Hygiene |
| Week 10 | Production |
| Week 11 | Food and Beverage Service |
| Week 12 | Food and Beverage Service |
| Week 13 | Standard product costs and pricing strategies |
| Week 14 | Revision |
| Week 15 | Final Exams |
Reference Books & Course Materials
- 01 Management of Food and Beverage Operations, 6th edition (2015) by Jack D. Neinmeir
- 02 The Restaurant from Concept to Operations, 7th edition (2014) by John R Walker
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 1. Students will be able to adopt theoretical and practical knowledge in a challenging work environment.
- P02 2. Students will be able to guide teamwork in intercultural and various international working environments.
- P03 3. Students will be able to obtain the communicative, conceptual and analytical skills necessary for conflict environments.
- P04 4. Students will be able to recognize the importance of basic competence to create a competitive advantage and achieve a success on a global scale.
- P05 5. Students will be able to integrate ethical and social responsible practices that are environmentally friendly and applicable both in business and personal life.
- P06 6. Students will be able to raise awareness about continuous improvement to increase business performance in professional life.
- P07 7. Students will be able to adopt and apply critical and strategic thinking together with research capabilities for organizational decisions.
- P08 8. Students will be able to use and manage the information technologies required for the contemporary business world.
- P09 9. Students will be able to have a knowledge of, at least, one foreign language at basic level in addition to English.
- P10 10. Students will be able to acquire effective teamwork skills.
Po-Lo Matrix
The PO-LO matrix has not been populated yet.