Information Package / Course Catalogue
Food and Beverage Management
Course Code: TUR521
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 5
Objectives of the Course

At the conclusion of the course students will be able to learn; organizational structure of food and beverage businesses, production and service hierarchy, marketing principles, commercial and institutional operations, menu development and planning, pricing strategies, purchasing, storing and issuing processes, sanitation and safety, design and equipment management and Information Technology in FB operations

Course Content

This course comprises from overview of food and beverage operations, food and beverage marketing, menu planning, nutrition concerns, menu cost and pricing strategies, production, service, beverage management, sanitation and safety issues, facility design and equipment food service automation.

Name of Lecturer(s)
Prof. Osman Nuri ÖZDOĞAN
Learning Outcomes
1.To learn food and beverage businesses
2.To understand development of food and beverage industry.
3.To learn management processes in food and beverage businesses.
4.To understand menu management in food and beverage businesses
5.To have knowledge about customer relations management in food and beverage enterprises.
Recommended or Required Reading
1.Food and Beverage Management, Jack.D. Ninemeier
2.Related Academic Articles.
Weekly Detailed Course Contents
Week 1 - Theoretical
Introduction to Food and Beverage Industry
Week 2 - Theoretical
Business Structure of Food and Beverage Businesses
Week 3 - Theoretical
Management in Food and Beverage Businesses
Week 4 - Theoretical
Marketing in Food and Beverage Businesses
Week 5 - Theoretical
Menu and Planning in Food and Beverage Businesses
Week 6 - Theoretical
Production cost and pricing strategies
Week 7 - Theoretical
Nutrition
Week 8 - Theoretical
Receipe preparation
Week 9 - Theoretical
Production
Week 10 - Theoretical
Food and Beverage service
Week 11 - Theoretical
Sanitation and food safety
Week 12 - Theoretical
Interior design and its requisitons
Week 13 - Theoretical
Financial management
Week 14 - Theoretical
Information Technologies in food and beverage businesses
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%50
Attending Lectures1%10
Assignment3%10
Term Assignment2%10
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory150345
Assignment310030
Term Project210020
Midterm Examination110111
Final Examination120121
TOTAL WORKLOAD (hours)127
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
OÇ-1
5
5
4
4
3
4
5
5
4
5
4
3
5
5
OÇ-2
5
5
4
4
3
4
5
5
4
5
4
3
5
5
OÇ-3
5
5
4
4
3
4
5
5
4
5
4
3
5
5
OÇ-4
5
5
4
4
3
4
5
5
4
5
4
3
5
5
OÇ-5
5
5
4
4
3
4
5
5
4
5
4
3
5
5
Adnan Menderes University - Information Package / Course Catalogue
2026