Information Package / Course Catalogue
Food & Beverage Management
Course Code: THM212
Course Type: Required
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 2
Objectives of the Course

The aim of this course is to teach the students what human needs to eat, classify food and beverage businesses, food and beverage management, production, service and marketing activities are aimed to give theoretical and practical information

Course Content

Basic information about management, production, marketing and service of food and beverage management is the content of this course

Name of Lecturer(s)
Ins. Burçin BAŞARIK ŞEN
Learning Outcomes
1.Listing the pull and push factors that motivate people for dining
2.Classifying food and beverage business and exemplify for them
3.Explaining business functions (management, production, maketing) in food and beverage business
4. Explain the importance and objectives of revenue and cost control,
5.student use food and beverage service planning skills
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Food and Beverage Management, Human Needs and Food and Beverage Services in Hospitality Industry, the classification of foods, beverages business
Week 2 - Theoretical
Management of Food and Beverage Business
Week 3 - Theoretical
Food and Beverage Department and İts ImportanceThe Organizational Structure of Food and Beverage Department
Week 4 - Theoretical
Hygine and Sanitation in Food and Beverage Business
Week 5 - Theoretical
Food and Beverage Cycling in Food and Beverage Business
Week 6 - Theoretical
Production in Food and Beverage Business
Week 7 - Theoretical
Service and Its Importance in Food and Beverage Business, International Service Types
Week 8 - Theoretical
Basic Service Information, Pre-Preparitions of Service
Week 9 - Theoretical
Genral Review/ Midterm Exam
Week 10 - Theoretical
Service Steps in Food and Beverage Business
Week 11 - Theoretical
Marketing in Food and Beverege Business
Week 12 - Theoretical
Marketing in Food and Beverege Business
Week 13 - Theoretical
Consumer Complains in Food and Beverage Department
Week 14 - Theoretical
Current Issues in Food and Beverage Service: Outside Diding Experience
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes