Information Package / Course Catalogue
Food and Beverage Management
Course Code: HOM312
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 4
Objectives of the Course

The aim of the course is to provide an understanding of the structure of the food and beverage industry and by providing the knowledge and skills necessary to manage the tourism industry, food and beverage businesses needs to contribute to the training of skilled labor.

Course Content

The purpose of the course is to give information which is required to manage the food and beverage management, and to provide information about organizational structure, kitchen management, service techniques, hygiene requirements, purchasing, and financial analyzes.

Name of Lecturer(s)
Learning Outcomes
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.
Recommended or Required Reading
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.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to the management and industry of food and beverage
Week 2 - Theoretical
Organizational structure of food and beverage operations
Week 3 - Theoretical
Foundation studies of food and beverage operations
Week 4 - Theoretical
Types and menu in Food and beverage enterprises
Week 5 - Theoretical
Service in food and beverage enterprises
Week 6 - Theoretical
Hygiene and sanitation in food and beverage operations
Week 7 - Theoretical
Management and nutrition in food and beverage enterprises
Week 8 - Theoretical
Purchase in food and beverage enterprises
Week 9 - Intermediate Exam
Midterm exam
Week 10 - Theoretical
Kitchen management, in food and beverage establishments
Week 11 - Theoretical
Cost control in food and beverage enterprises
Week 12 - Theoretical
Marketing in food and beverage enterprises
Week 13 - Theoretical
Relationships between guests in food and beverage enterprises
Week 14 - Theoretical
The technologies used in food and beverage establishments
Week 15 - Theoretical
The technologies used in food and beverage establishments
Week 16 - Final Exam
Final exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140342
Assignment35015
Individual Work55025
Midterm Examination1516
Final Examination110111
TOTAL WORKLOAD (hours)99
Contribution of Learning Outcomes to Programme Outcomes