ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Energy Systems Engineering (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | TUR238 | ||||||||
| Course Name: | Food and Beverage Management | ||||||||
| Course Semester: | Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. YASEMİN KOÇAK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. B.Öğretim Elemanı |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | It is a training program which is intended to provide the necessary competencies for employees or employees who want to work in the food and beverage sector. |
| Course Content: | Designing and opening works of the space, recruitment and human resources, public relations promotion and marketing processes, menu design, menu planning, menu preparation pricing standard creation of prescriptions and inventory cost tracking point of sale management and computerized control systems processes, purchasing, storage, stock control, table layout and service standards, total quality management and customer relationship management, presentation of beverages. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | It is a training program which is intended to provide the necessary competencies for employees or employees who want to work in the food and beverage sector. | |
| 2) | Project design | Course to be repeated |
| 3) | Project design and opening works | Course to be repeated |
| 4) | Recruitment | Course to be repeated |
| 5) | Recruitment and Human Resources | Course to be repeated |
| 6) | Public relations promotion | Course to be repeated |
| 7) | Midterm | |
| 8) | Menu design | Course to be repeated |
| 9) | Menu planning | Course to be repeated |
| 10) | Public relations promotion | Course to be repeated |
| 11) | Includes standard prescriptions | Course to be repeated |
| 12) | Inventory cost monitoring | Course to be repeated |
| 13) | Point of sale management and computerized control systems processes | Course to be repeated |
| 14) | Purchasing, storage, inventory control, table layout and service standards, total quality management and customer relationship management, presentation of beverages. | Course to be repeated |
| 15) | Final exam |
Sources
| Course Notes / Textbooks: | Hocanın ders notları |
| References: | Ders notları |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
|---|---|
| Program Outcomes | |
| 1) Closed Department |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Closed Department |
Learning Activity and Teaching Methods
| Field Study | |
| Peer Review | |
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson | |
| Group study and homework | |
| Lab | |
| Reading | |
| Homework | |
| Problem Solving | |
| Project preparation | |
| Report Writing | |
| Role Playing | |
| Seminar | |
| Q&A / Discussion | |
| Social Activities | |
| Technical Tour | |
| Thesis Preparation | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) | |
| Case Study | |
| Web Based Learning |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Application | |
| Observation | |
| Individual Project | |
| Group project | |
| Presentation | |
| Reporting | |
| Peer Review | |
| Bilgisayar Destekli Sunum | |
| Tez Sunma | |
| Uzman / Jüri Değerlendirmesi | |
| Case study presentation | |
| Staj/ Yerinde Uygulama Değerlendirmesi | |
| Yarışma |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 16 | 48 |
| Study Hours Out of Class | 16 | 112 |
| Midterms | 1 | 12 |
| Final | 1 | 15 |
| Total Workload | 187 | |