Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1. Explain the development of food and beverage industry.
2.Will be able to comprehend catering businesses and service systems
3.Will be able to define tools and equipment used in catering businesses
4. Explain the process of receiving orders and contracts.
5.Recognize the details of menu and menu planning in catering businesses.
6. Know food production methods and systems.
7.Explain factors related to distribution and service
Recommended or Required Reading
1.1. Yılmaz, Y. (2007). Ziyafet Organizasyonu ve Yönetimi. Detay Yayıncılık, Ankara
2.2. Gürsoy, D. (1997). Toplu Yemek Hizmeti, SOFRE Yemek Üretim ve Hizmet A.Ş.
Weekly Detailed Course Contents
Week 1 - Theoretical
Food and beverage industry and catering
Week 2 - Theoretical
Catering companies
Week 3 - Theoretical
Catering concept and service systems
Week 4 - Theoretical
in-house catering
Week 5 - Theoretical
Off-site catering services
Week 6 - Theoretical
Advantages and disadvantages of catering service systems
Week 7 - Theoretical
Tools and equipment
Week 8 - Theoretical
General review / Midterm Exam
Week 9 - Theoretical
Taking order
Week 10 - Theoretical
Contract management
Week 11 - Theoretical
Menu
Week 12 - Theoretical
Production systems, traditional production system
Week 13 - Theoretical
Bake-cool and Bake-freeze production system
Week 14 - Theoretical
Distribution and services
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Assignment1%10
Midterm Examination1%40
Final Examination1%50
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Term Project110111
Midterm Examination1516
Final Examination1516
TOTAL WORKLOAD (hours)51
Contribution of Learning Outcomes to Programme Outcomes