Course Information


Course Information
Course Title Code Semester L+U Hour Credits ECTS
FOOD AND DRINK SERVICES MANAGEMENT BTU112 2. Semester 2 + 0 2.0 5.0

Prerequisites None

Language of Instruction Turkish
Course Level Associate's Degree
Course Type Compulsory
Mode of delivery lecture
Course Coordinator
Instructors
Assistants
Goals To define departments by classifying a hotel operation, to define according to the hotel's organizational scheme, to define the tasks in the diagram, to explain the tasks of each department with the details in order to ensure the highest efficiency with minimum cost.
Course Content It is to give detailed information about food and beverage business.
Learning Outcomes 1) They explain the concepts of purchasing, storage and production by relating them to each other.
2) Classifies food and beverage businesses.
3) Defines food and beverage personnel.
4) Creates standard prescription.
5) He decides on what factors he will prepare the message.
6) It implements the general rules of service.

Weekly Topics (Content)
Week Topics Teaching and Learning Methods and Techniques Study Materials
1. Week Definition of food and beverage business and basic classification, Lecture
Brainstorming
Brain Based Learning 		Homework
2. Week Business types Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
3. Week Food and beverage management and organization schemes Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
4. Week Service and Bar department job descriptions and job requirements Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
5. Week Kitchen department job descriptions and job requirements Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
6. Week Nutrients Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
7. Week Menu and varieties Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
8. Week Identification of the service Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
9. Week Service types Lecture; Question Answer; Demonstration
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
10. Week Service phases Lecture; Demonstration
Brainstorming
Scenario Based Learning 		Practice (Teaching Practice, Music/Musical Instrument Practice, Statistics, Laboratory, Field Work, Clinic and Polyclinic Practice)
11. Week Food safety Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
12. Week Sanitation Lecture
Brainstorming
Brain Based Learning 		Homework
13. Week HAACP HACCP Lecture; Question Answer
Brainstorming
Brain Based Learning 		Homework
14. Week HAACP HACCP Lecture; Question Answer; Case Study
Brainstorming
Brain Based Learning 		Homework

Sources Used in This Course
Recommended Sources
Aktaş, A., Özdemir, B., (2007). Otel İşletmelerinde Mutfak Yönetimi. Ankara: Detay Yayıncılık
Denizer, D.,(2005). Konaklama İşletmelerinde Yiyecek İçecek Yönetimi. Ankara: Detay Yayıncılık
Koçak, N., (2006). Yiyecek İçecek Hizmetleri Yönetimi. Ankara: Detay Yayıncılık
Rızaoğlu, B., Hançer, M., (2005). Menü ve Yönetim. Ankara: Detay Yayıncılık
Sökmen, A., (2008). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Ankara: Detay Yayıncılık
Yılmaz, Y., (2008). Konaklama & Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi. Ankara:Detay Yayıncılık

Relations with Education Attainment Program Course Competencies
Program RequirementsContribution LevelDK1DK2DK3DK4DK5DK6
PY15555555
PY25555555
PY35555555
PY45000000

*DK = Course's Contrubution.
0 1 2 3 4 5
Level of contribution None Very Low Low Fair High Very High
.

ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Duration (Total weeks*Hours per week) 14 2
Work Hour outside Classroom (Preparation, strengthening) 14 2
Homework 1 10
Midterm Exam 1 2
Time to prepare for Midterm Exam 7 4
Final Exam 1 2
Time to prepare for Final Exam 10 5
1 2
1 10
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course
Quick Access Hızlı Erişim Genişlet
Course Information
  • Course Information
  • Weekly Topics (Content)
  • Sources Used in This Course
  • Relations with Education Attainment Program Course Competencies
  • ECTS credits and course workload