Information Package / Course Catalogue
Environmental Psychology in Food and Beverage Management
Course Code: REM233
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 0
Credit: 2
Lab: 0
ECTS: 6
Objectives of the Course

Yiyecek içecek endüstrisinin yapısının kavranmasını sağlamak ve yiyecek içecek işletmelerini yönetebilmek için gerekli olan bilgi ve becerileri kazandırarak turizm endüstrisinin gereksinim duyduğu kalifiye işgücünün yetiştirilmesine katkıda bulunmaktır

Course Content

In accordance with the aim of the course, it is aimed to give information about management, organizational structure, kitchen management, service techniques, hygiene requirements, purchasing and financial analysis which are necessary in food and beverage management.

Name of Lecturer(s)
Learning Outcomes
1.Recognize the food and beverage industry and management organization structure.
2.Learns feasibility analysis in food and beverage businesses.
3.Comprehend menu types and preparation.
4.Gains knowledge of service and hygiene and sanitation in food and beverage establishments.
5.To have information about the atmosphere of food and beverage businesses
Recommended or Required Reading
1.Ninemeier, Jack D.(1995)Food and Beverage Management, American Hotel & Motel Association, Michigan.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to food and beverage industry and management
Week 2 - Theoretical
Yiyecek içecek işletmelerinde organizasyon yapısı
Week 3 - Theoretical
Establishment studies in food and beverage establishments
Week 4 - Theoretical
Menu and types of food and beverage establishments
Week 5 - Theoretical
Food and beverage service
Week 6 - Theoretical
Hygiene and sanitation in food and beverage establishments
Week 7 - Theoretical
Food and beverage management and nutrition
Week 8 - Theoretical
Purchasing in food and beverage establishments
Week 9 - Intermediate Exam
middterm
Week 10 - Theoretical
Kitchen management in food and beverage establishments
Week 11 - Theoretical
Cost control in food and beverage establishments
Week 12 - Theoretical
Marketing in food and beverage establishments
Week 13 - Theoretical
Relations with guests in food and beverage establishments
Week 14 - Theoretical
Technologies used in food and beverage businesses
Week 15 - Theoretical
Technologies used in food and beverage businesses
Week 16 - Final Exam
finals
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%70
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory1472126
Midterm Examination1819
Final Examination114115
TOTAL WORKLOAD (hours)150
Contribution of Learning Outcomes to Programme Outcomes