Information Package / Course Catalogue
| Course Code | : YHM303 |
| 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 understand food and beverage industry and have essential knowledge about food and beverage management
introduction to food and beverage industry, determination of establishment place, organizational structure, management functions, menu planning, marketing, finance, otomation systems.
| 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. | Ninemeier, J.D.(1995). Food and Beverage Management, Amercan Hotel & Motel Association, Michigan |
| 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 | 5 | |||
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | 5 | |||
OÇ-3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | 5 | |||
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | 5 | |||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 1 | 5 | 5 | 5 | |||