| Course Objectives: |
This course aims to provide a knowledge and understanding of the management of food and beverage operations, incorporating the history of the food service industry, the composition of the sector, marketing, menu design, facilities design, layout and equipment. The course also introduces the important element of human resource management within food and beverage operations. |
| Course Content: |
The psychology of service, professional standards of performance for dining room personnel, the fundamental skills required for service-ware handling, the service sequence, order taking, guest relations and the liability and consumer dimensions of alcohol service. Highlight the specific management opportunities and challenges in managing a bar, lounge, or food service establishment serving alcoholic beverages. Significant product knowledge orientation, as well as cost control and purchasing, production and service issues are addressed. |
| Week |
Subject |
Related Preparation |
| 1) |
•Introduction •Size and Scope of Food and Beverage Operations •Food and Beverage Management •Managing the Meal Experience |
Review the Syllabus. Read chapter 1 and be prepared to discuss in class. |
| 2) |
•The Restaurant Sector |
Read chapter 2. Answer the review questions at the end of the chapters, be prepared to discuss in class. |
| 3) |
•Contract,Travel and Public Sector Catering |
Read Chapter 1. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and send the answers.
|
| 4) |
•Developing the Concept I |
Read chapter 3. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and provide answers, prepare for discussion in class.
|
| 5) |
•Developing the Concept II |
Read the 4th chapter. Answer the review questions at the end of the chapter, prepare for discussion in the classroom. Reading the case study and presenting the answers and preparing to discuss in class.
|
| 6) |
•The Menu I |
Read section 5. Answer the review questions at the end of the chapter, prepare for discussion in the classroom. Read the case study and present the answers and prepare to discuss in class.
|
| 7) |
•The Menu II |
Read section 5. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and present the answers and prepare to discuss in class.
|
| 8) |
Mid-term Exam |
|
| 9) |
•Food and Beverage Operations: Purchasing |
Read chapter 6. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and present the answers and prepare for discussion in the classroom.
|
| 10) |
•Food and Beverage Operations: Storage |
Read chapter 6. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and present the answers and prepare for discussion in the classroom.
|
| 11) |
•Food and Beverage Operations: Production and Service |
Read section 7. Answer the review questions at the end of the chapter and prepare to discuss in class. Read the case study and present the answers and prepare to discuss in class.
|
| 12) |
•Staffing Issues |
Read chapter 9. At the end of the section to answer questions and prepare to discuss in class. Read the case study and present the answers and prepare to discuss in class.
|
| 13) |
•Managing Quality in Food and Beverage Operations |
Read chapter 11 and prepare for discussion in class.
|
| 14) |
•Trends and Developments •Summarize and Preparation for final exam. |
Read chapter 12 and discuss in class.
|
| 15) |
Final Exam |
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| |
Program Outcomes |
Level of Contribution |
| 1) |
Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. |
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| 2) |
Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. |
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| 3) |
Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety issues, and social and political issues according to the nature of the design.) |
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| 4) |
Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. |
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| 5) |
Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. |
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| 6) |
Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. |
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| 7) |
Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. |
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| 8) |
Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. |
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| 9) |
Awareness of professional and ethical responsibility. |
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| 10) |
Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. |
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| 11) |
Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
