Information Package / Course Catalogue
Food and Beverage Operations
Course Code: KTO140
Course Type: Area Elective
Couse Group: Short Cycle (Associate's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 3
Objectives of the Course

In this course, Tourism and Hotel Management Program " Food & Beverage Management -Capital - Administration- -Planning Control concepts " to describe the aim to gain the qualification

Course Content

In this course, Tourism and Hotel Management Program " -Capital Food and Beverage Management - Planning- control concepts Administration- " he explained.

Name of Lecturer(s)
Ins. Zekeriya MATÇİÇEK
Learning Outcomes
1.Explain the classification of Food and Beverage businesses
2.Explaining the choice of establishment location of Food and Beverage businesses
3.To explain the organizational structure in Food and Beverage businesses
4.To explain the organizational structure in Food and Beverage businesses
5.To be able to choose different types of Food and Beverage establishments
Recommended or Required Reading
1.Food And Beverage Management
Weekly Detailed Course Contents
Week 1 - Theoretical
Regulations related to Food and Beverage Businesses
Week 2 - Theoretical
Claasifications of Food and Beverage Businesses terms of ownership
Week 3 - Theoretical
Food & Beverage Businesses
Week 4 - Theoretical
Factors of location
Week 5 - Theoretical
Choosing of Diffrent type of food & beverage businesses location
Week 6 - Theoretical
cost calculation related to food & beverage location
Week 7 - Theoretical
determination of incomes and expense
Week 8 - Intermediate Exam
Midterm Exam
Week 9 - Theoretical
Organization Chart in Food & Beverage Businesses
Week 10 - Theoretical
definition of Organization
Week 11 - Theoretical
benefits of organization
Week 12 - Theoretical
choosing of modest organization shape
Week 13 - Theoretical
type of organization in food & beverage businesses
Week 14 - Theoretical
type of organization in food & beverage businesses
Week 15 - Theoretical
type of organization in food & beverage businesses
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory142028
Assignment26012
Midterm Examination115015
Final Examination120020
TOTAL WORKLOAD (hours)75
Contribution of Learning Outcomes to Programme Outcomes