ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Master of Arts in Gastronomy with thesis | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General course introduction information
| Course Code: | GST509 | ||||||||
| Course Name: | Food and Beverage Management | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | |||||||||
| Course Coordinator : | Ar.Gör. MÜGE KAYA | ||||||||
| Course Lecturer(s): |
Öğr.Gör. FULYA HEKİMOĞLU ÇELİK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | In this course, the importance and structure of the food and beverage sector, classification of food and beverage businesses, management functions and control stages in food and beverage businesses, basic concepts of food and beverage business management will be explained. The course is supported by case studies and academic resources. As a result, this course aims to develop a profitable food and beverage business and to provide professional knowledge and skills in marketing and management. |
| Course Content: | At the end of this course students; 1) Learns the basic concepts of business management. 2) Have knowledge about the historical development of management theories. 3) They will learn the functions of management and will have information about the functioning of management functions in food and beverage businesses. 4) Observes the practices related to food and beverage management by visiting the businesses in the sector on site. 5) Examines applications in the sector with case studies. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Basic concepts and introduction to food and beverage management | |
| 2) | Historical development of management theories 1 | |
| 3) | Historical development of management theories 2 | |
| 4) | Planning activities in food and beverage businesses | |
| 5) | Organizing activities in food and beverage businesses | |
| 6) | Orientation activities in food and beverage businesses | |
| 7) | Coordination and control activities in food and beverage businesses | |
| 8) | Midterm Exam | |
| 9) | Field analysis of management activities in food and beverage businesses | |
| 10) | Modern management techniques in food and beverage businesses 1 | |
| 11) | Modern management techniques in food and beverage businesses 2 | |
| 12) | Modern management techniques in food and beverage businesses 3 | |
| 13) | Case studies and presentation 1 | |
| 14) | Case studies and presentation 2 | |
| 15) | Final Exam |
Sources
| Course Notes / Textbooks: | |
| References: | KAYNAKLAR 1. Koçel, T. (2018). İşletme Yöneticiliği. Beta Basım Yayım, İstanbul. 2. Sökmen, A. (2011). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıncılık, Ankara. 3. Robbins, S. P. & Coulter, M. (2009). Management. Pearson Prentice Hall, New Jersey. 4. Karamustafa, K. (2018). Yiyecek ve İçecek Yönetimi. Detay Yayıncılık, Ankara. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data. |
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data. | 4 |
Learning Activity and Teaching Methods
| Peer Review | |
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Individual study and homework | |
| Lesson | |
| Q&A / Discussion | |
| Web Based Learning |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Observation |
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 | 15 | 30 |
| Midterms | 1 | 2 |
| Final | 1 | 2 |
| Total Workload | 34 | |