Nevşehir Hacı Bektaş Veli University Course Catalogue
|
|||||
| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | LÜTFİ BUYRUK (buyruk@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-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. |
Examination |
| LO-2 | Make management practices in a food and beverage department or a restaurant |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-9 Analyze and control food and beverage costs and price menus. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-3 | Know budgeting and Stages of budgeting in the businesses which serve food and beverage. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-9 Analyze and control food and beverage costs and price menus. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-4 | Know menu planning and pricing the food and beverage. |
PO-8 Develop a variety of menus on the basis of menu planning principles. PO-9 Analyze and control food and beverage costs and price menus. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-5 | Know food and beverage costs control system, production control and its stages, and income control. |
PO-9 Analyze and control food and beverage costs and price menus. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-6 | Know the concept of banqueting and banquet management. |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
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 | Businesses which serve food and beverage and their characteristics | Verbal presentation, discussion |
| 3 | Budgeting | Verbal presentation, discussion |
| 4 | Stages of budgeting | Verbal presentation, discussion |
| 5 | Menu planning | Verbal presentation, discussion |
| 6 | Pricing the food and beverage | Verbal presentation, discussion |
| 7 | Kitchen planning | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Food and beverage costs control system | Verbal presentation, discussion |
| 10 | Food production control and its stages | Verbal presentation, discussion |
| 11 | Income control | Verbal presentation, discussion |
| 12 | Beverage cost control and its stages | Verbal presentation, discussion |
| 13 | Beverage production control | Verbal presentation, discussion |
| 14 | Banquet management | Verbal presentation, discussion |
| 15 | Case studies from sector | Discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Buyruk,Lütfi, 2009; Yiyecek İçecek Yönetimi Ders Notları, Nevşehir. | |
| 2 | Aktaş, Ahmet,; 2005; Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, 2. Baskı, Antalya. | |
| 3 | Denizer,Dündar,2005; Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. | |
| 4 | Davis,B., Lockwood, A., Alcott, P., Pantelidis, I.S. (2008), Food And Beverage Management, Fourth Edition, Elsevier, Slovenia. | |
| 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 | 10 | 20 |
| b) Search in internet/Library | 2 | 10 | 20 |
| 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 | 5 | 2 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||