Information Package / Course Catalogue
| Course Code | : YHM301 |
| 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 | : 3 |
To have the necessary information about the management, scope, functions and importance of food and beverage management in the hotel food and beverage department; Gain management skills.
Food and beverage sector, structure, organizational structure and job description, characteristics, types, equipment and equipment in the enterprises, guest greetings, restaurant preparation types and forms of service.
| 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 menu and menu planning |
| 4. | To be able to explain hygine and sanitation at food and beverage service establishments. |
| 5. | to be able to know cost control in F&B operations |
| 1. | Yiyecek ve İçecek Yönetimi (Kurtuluş Karamustafa) |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 3 | 42 |
| Assignment | 3 | 5 | 0 | 15 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 74 | |||
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 | PÇ-16 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | ||||