Food Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | THMA238 | ||||||||
Course Name: | Food and Beverage Management | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. FADİL ÖZBAĞI | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
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. |
The students who have succeeded in this course;
|
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 |
Course Notes / Textbooks: | Food and Beverage Management Author: Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S.Pantelidis ISBN-13: 978-0-7506-6730-2 5th Edition, Routledge |
References: | Hocanın önerdiği kaynaklar |
Learning Outcomes | 1 |
|||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||||||||||||
1) Has sufficient background in mathematics, science and engineering related fields. | ||||||||||||||||||||||
2) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
3) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
4) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
5) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
6) Design experiments, conduct experiments, collect data, analyze and interpret results. | ||||||||||||||||||||||
7) Works individually and in multi-disciplinary teams. | ||||||||||||||||||||||
8) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
9) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
10) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
11) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
12) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
13) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
14) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
15) Works individually and in multi-disciplinary teams | ||||||||||||||||||||||
16) Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | ||||||||||||||||||||||
17) Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | ||||||||||||||||||||||
18) Communicates using technical drawing. | ||||||||||||||||||||||
19) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
20) Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | ||||||||||||||||||||||
21) Has professional and ethical responsibility. | ||||||||||||||||||||||
22) Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | ||||||||||||||||||||||
23) Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Has sufficient background in mathematics, science and engineering related fields. | |
2) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | |
3) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | |
4) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | |
5) | Selects and uses the modern techniques and tools necessary for engineering applications. | |
6) | Design experiments, conduct experiments, collect data, analyze and interpret results. | |
7) | Works individually and in multi-disciplinary teams. | |
8) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
9) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
10) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
11) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | |
12) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | |
13) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | |
14) | Selects and uses the modern techniques and tools necessary for engineering applications. | |
15) | Works individually and in multi-disciplinary teams | |
16) | Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | |
17) | Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | |
18) | Communicates using technical drawing. | |
19) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
20) | Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | |
21) | Has professional and ethical responsibility. | |
22) | Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | |
23) | Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
Expression | |
Individual study and homework | |
Lesson | |
Homework |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination |
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 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Laboratory | 1 | 3 |
Study Hours Out of Class | 16 | 112 |
Midterms | 1 | 12 |
Final | 1 | 15 |
Total Workload | 190 |