Ordu University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
ASC11120188410	FOOD AND BEVERAGE MANAGEMENT	Compulsory	1	1	3

Level of Course Unit

Short Cycle

Objectives of the Course

To apply basic principles, principles and rules for scientific management that are fundamental to the management of food and beverage companies and to adopt the concept of quality oriented service together with consumer awareness developing under tough competition conditions.

Name of Lecturer(s)

Öğr. Gör. Nagehan Aydın Sarı

Learning Outcomes

1	Classify food and beverage industry
2	Learning management function, organizational structure and functioning in food and beverage business
3	Plan nutrition and menu planning applications
4	Having knowledge in purchasing, receiving, storing and delivering goods in food and beverage enterprises
5	Knowledge of production, service, sanitation and security issues

Mode of Delivery

Evening Education

Prerequisites and co-requisities

None

Recommended Optional Programme Components

None

Course Contents

Food and beverage industry Management function, organization structure and functioning in food and beverage business Nutrition, menu planning Buying, receiving, storing and delivering goods in the food and beverage industry Production Service Sanitation and security Marketing of food and beverage services

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Food and beverage industry
2	Management function in food and beverage business, organizational structure and function
3	Management function in food and beverage business, organizational structure and function
4	Nutrition
5	Menu planning
6	Purchasing, receiving, storing and delivering goods in the food and beverage industry
7	Purchasing, receiving, storing and delivering goods in the food and beverage industry
8	Purchasing, receiving, storing and delivering goods in the food and beverage industry
9	Production
10	Service
11	Sanitation and security
12	Sanitation and security
13	Marketing of food and beverage services
14	Marketing of food and beverage services
15	Marketing of food and beverage services
16	Final exam

Recommended or Required Reading

Food and Beverage Services Management Dr. Nilüfer KOÇAK

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
SUM		0
End Of Term (or Year) Learning Activities	Quantity	Weight
SUM		0
Yarıyıl (Yıl) İçi Etkinlikleri		40
Yarıyıl (Yıl) Sonu Etkinlikleri		60
SUM		100

Language of Instruction

Work Placement(s)

None

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Attending Lectures	14	3	42
Self Study	14	3	42
Individual Study for Mid term Examination	1	2	2
Individual Study for Final Examination	1	2	2
TOTAL WORKLOAD (hours)			90

Contribution of Learning Outcomes to Programme Outcomes

	PO 1	PO 2	PO 3	PO 4	PO 5	PO 6	PO 7	PO 8	PO 9	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17	PO 18	PO 19	PO 20
LO1	4	3	4	4	3	4	4	3	4	4	4	4	4	3	4	4	4	4	4	3
LO2	4	4	4	4	4	4	4	3	4	3	3	4	4	4	5	5	3	3	4	3
LO3	3	3	4	4	4	4	3	3	4	4	4	4	3	3	4	4	4	3	3	3
LO4	4	5	4	5	4	4	4	4	4	4	4	4	4	4	4	3	4	4	4	4
LO5	4	4	4	4	4	4	5	4	4	4	5	4	4	4	4	5	5	4	4	4

* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High