Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | ŞULE ARDIÇ YETİŞ (ardicsule@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| Giving knowledge about food and beverage department in a hotel, its contents and importance; food and beverage functions; gaining some skills about food and beverage management which students need in their working life. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Know about food and beverage functions. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| LO-2 | Make management practices in a food and beverage department or a restaurant. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-10 Have an understanding of concepts, principles, theories and facts within the contexts of business, economics, management, and marketing. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| LO-3 | Know budgeting and Stages of budgeting in the businesses which serve food and beverage. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-12 Understand and apply national and international laws, regulations and professional standards related to tourism industry and tourism management. |
Examination |
| LO-4 | Know menu planning and pricing the food and beverage. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| LO-5 | Know food and beverage costs control system, production control and its stages, and income control. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-12 Understand and apply national and international laws, regulations and professional standards related to tourism industry and tourism management. |
Examination |
| LO-6 | Know the concept of banqueting and banquet management. |
PO-2 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to tourism management and similar disciplines. PO-11 Understand and apply management theories and practices in order to effectively run a hospitality and tourism operation. PO-20 Understand the service delivery process in tourism enterprises and apply that in a way to ensure guest satisfaction. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
|||
| Course Contents | ||
| Food and beverage management, the functions and scope of food and beverage management, menu planning, pricing, kitchen planning, food and beverage control system, banquet management. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Food and beverage management’s extent and importance | Verbal presentation, discussion |
| 2 | Management functions in food and beverage businesses | Verbal presentation, discussion |
| 3 | Organizational structure in food and beverage businesses | Verbal presentation, discussion |
| 4 | Menu planning | Verbal presentation, discussion |
| 5 | Pricing in food and beverage businesses | Verbal presentation, discussion |
| 6 | Purchase phase and storage | Verbal presentation, discussion |
| 7 | Cost control | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Kitchen planning | Verbal presentation, discussion |
| 10 | Nutrition | Verbal presentation, discussion |
| 11 | Hygiene and sanitation | Verbal presentation, discussion |
| 12 | Banquet management | Verbal presentation, discussion |
| 13 | Marketing in food and beerage businesses | Verbal presentation, discussion |
| 14 | Guest relations | Verbal presentation, discussion |
| 15 | Case studies from sector | Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Aktaş, Ahmet,; 2005; Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, 2. Baskı, Antalya. | |
| 2 | Denizer,Dündar,2005; Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
| 3 | Davis,B., Lockwood, A., Alcott, P., Pantelidis, I.S. (2008), Food And Beverage Management, Fourth Edition, Elsevier, Slovenia. | |
| 4 | Buyruk,Lütfi, 2017; Yiyecek İçecek Yönetimi Ders Notları, Nevşehir. | |
| 5 | Karamustafa, Kurtuluş (2018) Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 13 | 26 |
| b) Search in internet/Library | 2 | 7 | 14 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 4 | 8 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 6 | 12 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||