| 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) |
Sufficient knowledge in mathematics, science and engineering related to their branches; and the ability to apply theoretical and practical knowledge in these areas to model and solve engineering problems. |
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| 2) |
The ability to identify, formulate, and solve complex engineering problems; selecting and applying appropriate analysis and modeling methods for this purpose. |
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| 3) |
The ability to design a complex system, process, device or product under realistic constraints and conditions to meet specific requirements; the ability to apply modern design methods for this purpose. (Realistic constraints and conditions include such issues as economy, environmental issues, sustainability, manufacturability, ethics, health, safety, social and political issues, according to the nature of design.) |
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| 4) |
Ability to develop, select and use modern techniques and tools necessary for engineering applications; ability to use information technologies effectively. |
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| 5) |
Ability to design experiments, conduct experiments, collect data, analyze and interpret results to examine engineering problems or discipline-specific research topics. |
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| 6) |
The ability to work effectively in disciplinary and multidisciplinary teams; individual work skill. |
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| 7) |
Effective communication skills in Turkish oral and written communication; at least one foreign language knowledge; ability to write effective reports and understand written reports, to prepare design and production reports, to make effective presentations, to give and receive clear and understandable instructions. |
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| 8) |
Awareness of the need for lifelong learning; access to knowledge, ability to follow developments in science and technology, and constant self-renewal. |
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| 9) |
Conform to ethical principles, and standards of professional and ethical responsibility; be informed about the standards used in engineering applications. |
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| 10) |
Awareness of applications in business, such as project management, risk management and change management; awareness of entrepreneurship, and innovation; information about sustainable development. |
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| 11) |
Information about the universal and social health, environmental and safety effects of engineering applications and the ways in which contemporary problems are reflected in the engineering field; awareness of the legal consequences of engineering solutions. |
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ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
