Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC119

Course Name:

Food & Beverage Services Management

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. MERVE BERK

Course Lecturer(s):

Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT

Course Assistants:

Course Objective and Content

Course Objectives:	The purpose of this course is to explain the food and beverage operations within hospitality sector. A general introduction to the sector will be followed by organisation, planning and production and service processes of food and beverage business.
Course Content:	Food and beverage updates and current trends General definitions of food and beverage companies Organizational structure and duty standards of food and beverage companies Production, labor and kitchen planning Food production systems

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students can discuss the current status of the food and beverage industry also consumer trends.
2) Students can define food and beverage business in general.
3) Stıdents explains the organizational structure and distribution of duties in food and beverage enterprises.
4) Students can explain and discuss production, workforce and kitchen planning.
5) Students can define food production systems
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Food and Beverage Industry	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
2)	Planning in Food and Beverage Department	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
3)	Planning in Food and Beverage Department	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
4)	Organizing in the Food and Beverage Department	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
5)	Job and Job Descriptions in Food and Beverage Department	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
6)	Materials Used in Food and Beverage Department	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
7)	Midterm exam	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
8)	Kitchen Planning	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
9)	Production planning	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
10)	Menu Planning	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
11)	Purchase and delivery in the food and beverage section	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
12)	Storage and removal from the warehouse	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
13)	Documents used in income control and income control	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
14)	Income control systems	Yiyecek İçecek Yönetimi, Editör: Doç.Dr. Dündar Denizer, T.C. Anadolu Üniversitesi Yayını No: 2607, Açıköğretim Fakültesi Yayını No: 1575
15)	Final Exam

Sources

Course Notes / Textbooks:	Yiyecek İçecek Hizmetleri Yönetimi Koçak N. ©2000 \| Detay Yayıncılık ISBN: 978-975-8326-81-3
References:	Yiyecek İçecek Hizmetleri Yönetimi Koçak N. ©2000 \| Detay Yayıncılık ISBN: 978-975-8326-81-3

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.	5
2)	Calculates the calorie and nutritional value of the foods
3)	Arranges, apply and controls the menu	5
4)	Knows the kind of the drinks and presents wine	5
5)	Knows and make pastry
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.	5

Learning Activity and Teaching Methods

Brainstorming/ Six tihnking hats
Lesson
Reading
Homework
Seminar

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Presentation
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 25
Midterms	1	% 25
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	16	80
Presentations / Seminar	1	1
Homework Assignments	4	16
Midterms	1	1
Final	1	1
Total Workload		141