It is aimed to have information about the food and beverages businesses in the sector.
Prerequisite(s)
-
Corequisite(s)
-
Special Requisite(s)
The minimum qualifications that are expected from the students who want to attend the course.(Examples: Foreign language level, attendance, known theoretical pre-qualifications, etc.)
Instructor(s)
ÖĞR.GÖR. MELİSSA ELİF GÜZEY
Course Assistant(s)
-
Schedule
The course has not been opened this semester
Office Hour(s)
Teaching Methods and Techniques
Lecture notes, visual and audio narration and question-answer method
Principle Sources
Sökmen, Alptekin. Food and Beverage Services Management, Detail publishing, Ankara
Aktas, Ahmet. Food and Beverage Management in Hospitality Service Establishments, Detail publishing, Ankara
Other Sources
-Yilmaz, Yaşar. Service Technique and Management, Detail publishing, Ankara
Course Schedules
Week
Contents
Learning Methods
1. Week
lassification of food and beverage businesses, their characteristics, goals, objectives and importance. Definitions of food and beverage departments in hotels and tourist facilities, departments' functions and offerings. Classification of food and beverage businesses, their characteristics, goals, objectives and importance. Definitions of food and beverage departments in hotels and tourist facilities, departments' functions and offerings. Classification, characteristics, goals, targets and precaution of food and beverage businesses. Definitions of food and beverage departments in hotels and tourist facilities, the functioning of departments and the types of services they offer.
Visual and Audio Lecture. Question Answer Method
2. Week
Management functions and organizational structure in food and beverage business. The hierarchy of service and kitchen staff in food and beverage services, the features that staffs should possess, smile, eye contact, cleaning and hygiene are important for the guests.
Visual and Audio Lecture. Question Answer Method
3. Week
Behaviors, speeches, speeches and diction of the staffs in food enterprises. Working and team work in the establishment. Vision, mission and precaution of the enterprises. Prevention of guests, guest relations, elimination of guest problems in food and beverage enterprises.
Visual and Audio Lecture. Question Answer Method
4. Week
Introducing all the equipment used in the food and beverage industry, explaining its properties and explaining its intended purposes (introducing all metal items such as tables, chairs, cloths, napkins and textile products, cutlery, knives, spoons, glasses, porcelain materials and all other equipment). PART) Practical applications1.
Visual and Audio Lecture. Question Answer Method
5. Week
The purpose, scope and importance of the food and beverage service. Opening and closing procedures and business product information in enterprises. In the food and beverage business, par stock, monthly material counting and breaking control are done.
Visual and Audio Lecture. Question Answer Method
6. Week
International service varieties. Food-service rules. A-lacart service rules. Banquet service rules. Proctocol service rules. Hot and cold drink service rules.
Visual and Audio Lecture. Question Answer Method
7. Week
Midterm
Midterm Week
8. Week
Menu information and precaution.Personal ordering rules. Order recovery. Sales boosting techniques.
Visual and Audio Lecture. Question Answer Method
9. Week
Nutrition, types and properties of foods (proteins, carbohydrates, fats, vitamins, water).
Visual and Audio Lecture. Question Answer Method
10. Week
Protection from food-borne diseases. Diseases caused by food. Poisoning agents and food poisonings from food. Applications causing food-borne illnesses. Workplace hygiene and sanitation and hygiene
Visual and Audio Lecture. Question Answer Method
11. Week
Selling and receiving in food and beverage business. Storage and distribution in food businesses. Inspection of foodstuffs. All equipments used in food preparing and cooking process. (Mixers, cutters, slicers, ovens, cookers, steam compartments, gratings, pans, deep fryers, pots.) Methods of cooking food.
Visual and Audio Lecture. Question Answer Method
12. Week
Food and beverage services marketing
Visual and Audio Lecture. Question Answer Method
13. Week
Financial Management in Food and Beverage Enterprises
Visual and Audio Lecture. Question Answer Method
14. Week
Human Resources Management in Food and Beverage Enterprises
Visual and Audio Lecture. Question Answer Method
15. Week
Final Exam
Final Exam
16. Week
Final Exam
Final Exam
17. Week
Final Exam
Final Exam
Assessments
Evaluation tools
Quantity
Weight(%)
Midterm(s)
1
40
Attendance
1
10
Final Exam
1
50
Program Outcomes
PO-1
Communicating with the Guest
PO-2
Making Accommodation Services in Professional Foreign Language and Providing Information to Guests.
PO-3
Managing Human Resources, Introducing Professional Ethics, Explaining the Principles of Hotel Management
PO-4
Explaining Basic Travel-Tourism Concepts, Introducing Tourism's Impact on Economy
PO-5
Guiding in the execution of the front office services, guest check in / check out the process, to carry out transactions, to carry out the transfer operations, to carry out the reporting operations
PO-6
Fulfilling the Obligations Regarding Tourism Legislation, Making Correspondence with the Ministry
PO-7
Preparing the floor for floor services, floor control, cleaning services in housekeeping
PO-8
Introducing the Coastal Region of Turkey, to promote Turkey's Central Regions
PO-9
Understanding Marketing in Tourism
PO-10
Applying Quality Management Systems, Developing Yourself Using IT Facilities
PO-11
First aid to the patient / injured in emergencies
Learning Outcomes
LO-1
Plan the layout of the halls
LO-2
Creating a reservation system
LO-3
Carry out pre-service transactions
LO-4
Carry out operations performed during service
LO-5
To have knowledge of congress, fair and meeting organization
