Information Package / Course Catalogue
| 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 |
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
Basic information about management, production, marketing and service of food and beverage management is the content of this course
| Ins. Burçin BAŞARIK ŞEN |
| 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 |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 3 | 1 | 4 | 5 | 5 | 2 | |
OÇ-2 | 3 | 2 | 4 | 5 | |||
OÇ-3 | 3 | 2 | 5 | 5 | 1 | ||
OÇ-4 | 2 | 5 | 2 | 5 | 5 | 5 | |
OÇ-5 | 2 | 4 | 2 | 5 | 5 | 5 | 3 |