Course Information

Course Title	Code	Semester	L+U Hour	Credits	ECTS
FOOD AND DRINK SERVICES MANAGEMENT	UTOİ1102	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.

Week	Topics	Teaching and Learning Methods and Techniques	Study Materials
1. Week	Definition of food and beverage business and basic classification,
2. Week	Business types
3. Week	Food and beverage management and organization schemes
4. Week	Service and Bar department job descriptions and job requirements
5. Week	Kitchen department job descriptions and job requirements
6. Week	Nutrients
7. Week	Menu and varieties
8. Week	Identification of the service
9. Week	Service types
10. Week	Service phases
11. Week	Food safety
12. Week	Sanitation
13. Week	HAACP HACCP
14. Week	HAACP HACCP

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

*DK = Course's Contrubution.

	0	1	2	3	4	5
Level of contribution	None	Very Low	Low	Fair	High	Very High

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Duration (Total weeks*Hours per week)	14	2	28
Work Hour outside Classroom (Preparation, strengthening)	14	2	28
Homework	1	10	10
Midterm Exam	1	2	2
Time to prepare for Midterm Exam	7	4	28
Final Exam	1	2	2
Time to prepare for Final Exam	10	5	50
	1	2	2
	1	10	10
Total Workload
Total Workload / 30 (s)
ECTS Credit of the Course			30