Tourism and Hotel Management (English)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

THMA238

Course Name:

Food and Beverage Management

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. FADİL ÖZBAĞI

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) to know the food and beverage sector
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

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

Course-Program Learning Outcome Relationship

Learning Outcomes	1
Program Outcomes
1) Learning the facts, concepts and principles related to tourism and hotel management
2) Having a theoretical and practical knowledge at the basic level related to the field
3) To be able to make analytical evaluations for tourism and travel sector
4) Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment
5) To be able to work efficiently in the tourism sector
6) Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide
7) Organizing, coordinating and developing departments in accommodation organizations
8) To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies
9) Demonstrating the ability to apply professional working techniques in food and beverage establishments

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Learning the facts, concepts and principles related to tourism and hotel management	3
2)	Having a theoretical and practical knowledge at the basic level related to the field	4
3)	To be able to make analytical evaluations for tourism and travel sector	3
4)	Learning the basic laws and regulations and professional standarts that apply regarding the tourism sector in Turkey and physical environment associated with hotel management space, tools, and use acquainted with the technology, applying the ethical values, protecting the natural environment	4
5)	To be able to work efficiently in the tourism sector	4
6)	Learning the characteristics of the major tourist destinations to apply this knowledge in the tourism sector for Turkey and worldwide	3
7)	Organizing, coordinating and developing departments in accommodation organizations	5
8)	To be able to define and develop sales techniques and income management practices applied in accommodation and food and beverage companies	5
9)	Demonstrating the ability to apply professional working techniques in food and beverage establishments	5

Learning Activity and Teaching Methods

Expression
Individual study and homework
Lesson
Homework

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination

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
Laboratory	1	3
Study Hours Out of Class	16	112
Midterms	1	12
Final	1	15
Total Workload		190