Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 1. | To be able to recognize the organizational structure of the food and beverage industry and management. |
| 2. | To be able to analyze the feasibility of food and beverage operations. |
| 3. | To be able to understand the issue of menu types and preparation. |
| 4. | To be able to explain hygine and sanitation at food and beverage service establishments. |
| 5. | Having knowledge about the atmosphere of food and beverage enterprises |
| 1. | Cousins, John, David Foskett and Cailein Gillespie(2002), Food and Beverage Management, Pearson Education, Essex. |
| 2. | Ninemeier, Jack D.(1995)Food and Beverage Management, American Hotel & Motel Association, Michigan. |
| 3. | Denizer, Dündar(2005), Konaklama İşletmelerinde Yiyecek İçecek Yönetimi, Detay Yayıncılık, Ankara. |
| 4. | Sarıışık, Mehmet, Şenol Çavuş ve Kurtuluş Karamustafa(2010), Profesyonel Restoran Yönetimi, Detay Yayıncılık, Ankara. |
| 5. | Aktaş, Ahmet(2001), Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Livane Matbaası, Antalya. |
| 6. | Sökmen, Alptekin(2008), Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, Ankara. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Assignment | 3 | 5 | 0 | 15 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 77 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | |
OÇ-1 | 5 | ||||||||||||||
OÇ-2 | 5 | ||||||||||||||
OÇ-3 | 5 | ||||||||||||||
OÇ-4 | 5 | ||||||||||||||
OÇ-5 | 5 | ||||||||||||||