Information Package / Course Catalogue
Food and Beverage Companies Using Packet Program
Course Code: TUİ232
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

The aim of the course is to make students become better equipped by giving practical examples about the softwares used in accommodation establishments; especially about the ones mainly used in Food and Beverage Departments .

Course Content

In this course students will become better equipped by comprehending practical examples about the softwares used in accommodation establishments; especially about the ones mainly used in Food and Beverage Departments .

Name of Lecturer(s)
Lec. Ozan GÜNGÖR
Learning Outcomes
1.To be able to understand the need of software and to comprehend the details of transactions made through the software in the scope of food and beverage industry.
2.To be able to understand the importance of material management in food and beverage industry.
3.To be able to understand the importance of inventory management in food and beverage industry.
4.To learn food and beverage cost control methods
5.To learn food and beverage order operations
Recommended or Required Reading
1.TURİZM İŞLETMELERİNDE BİLGİ TEKNOLOJİLERİ KULLANIMI VE OTEL OTOMASYON PROGRAMLARI (Aykut Pajo)
Weekly Detailed Course Contents
Week 1 - Theoretical
New terms for beginners
Week 2 - Theoretical
Main Data, Cost Centers / Warehouses, tax identification, vendor identification, unit identification
Week 3 - Theoretical
Stock goods groups, parent groups, the main groups, sub-groups
Week 4 - Theoretical
Stock goods, inventory the property description, deposit description, expiry date control.
Week 5 - Theoretical
Purchasing, Purchase Orders, Change Order, Price bids
Week 6 - Theoretical
Purchases, direct purchase, purchase order, warehouse control of the expiration dates
Week 7 - Theoretical
Invoice Control, Delivery Billing, invoice control options
Week 8 - Theoretical
Hold, Transfer Requests, transfers, and transfer in, transfer of intermediate products
Week 9 - Intermediate Exam
Midterm Exam
Week 10 - Theoretical
Storage locations, location identification, inventory, creating public
Week 11 - Theoretical
Stock inventory lists, movements control, inventory entries, closing inventory, inventory assessment, inventory lists.
Week 12 - Theoretical
Cost control, recipes, recipe creation, recipe, delete, prescription group identification.
Week 13 - Theoretical
Inventory property identification, sales, sales manual entry, sales portfolios, sales analysis
Week 14 - Theoretical
Cost Centre comparison, the cost per day, group analysis, the main group lists, the results of Food and Beverage.
Week 15 - Theoretical
General Review
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 - Theory141356
Midterm Examination1819
Final Examination1819
TOTAL WORKLOAD (hours)74
Contribution of Learning Outcomes to Programme Outcomes
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
5
5
4
5
4
5
4
4
4
5
5
5
4
4
OÇ-2
5
5
5
4
5
4
5
4
4
4
5
5
5
4
4
OÇ-3
5
5
5
4
5
4
5
4
4
4
5
5
5
4
4
OÇ-4
OÇ-5
Adnan Menderes University - Information Package / Course Catalogue
2026