| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS12032021341 | Food and Beverage Management | Compulsory | 1 | 2 | 4 |
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| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Students in undergraduate and graduate programs by producing scientific knowledge in the field of Tourism national and international tourism in the circles located at the front, armed with the needed information about tourism, and to grow them as individuals in our country is aimed at developing tourism in the world. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Define the Food and Beverage Industry | | 2 | Be able to define the Equipment Used in Food and Beverage Enterprises | | 3 | Ability to Define Service and Kitchen Departments in Food and Beverage Enterprises | | 4 | To be able to explain Cost Control in Food and Beverage Enterprises | | 5 | To be able to explain Management, Marketing and Human Resources Management in Food and Beverage Enterprises |
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| Mode of Delivery |
| Formal Education |
| Prerequisites and co-requisities |
| This course is not a prerequisite. |
| Recommended Optional Programme Components |
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| Course Contents |
| The Food And Beverage Industry, Food And Beverage Equipment, Food And Beverage Service, Food And Beverage, Kitchen, Food And Beverage Management, Food And Beverage Cost Control Food And Beverage Operations, Food And Beverage Marketing Food And Beverage Companies In Human Resources Management |
| Weekly Detailed Course Contents |
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| 1 | Food and Beverage Industry | | | | 2 | Equipment Used in Food and Beverage Enterprises | | | | 3 | Service in Food and Beverage Establishments | | | | 4 | Kitchens in Food and Beverage Establishments | | | | 5 | Management of Food and Beverage Enterprises | | | | 6 | Food and Beverage Cost Control in Food and Beverage Enterprises | | | | 7 | Food and Beverage Marketing | | | | 8 | Midterm Exam | | | | 9 | Human Resources Management in Food and Beverage Enterprises | | | | 10 | Menu Arrangement, Menu Types and Menu Pricing in Food and Beverage Establishments | | | | 11 | Decorative and Functional Design of Food and Beverage Establishments | | | | 12 | Booking, Service Methods, Service Flow Order and Service in Food and Beverage Establishments | | | | 13 | Materials Used in Food and Beverage Service Hygiene-Sanitation and Occupational Safety | | | | 14 | Types of Breakfasts And Room Service | | | | 15 | Drinks And Beverage Service | | | | 16 | Final Exam | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 2 | 28 |
| Self Study | 10 | 5 | 50 |
| Individual Study for Mid term Examination | 5 | 5 | 25 |
| Individual Study for Final Examination | 3 | 5 | 15 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | 5 | 5 | 5 | 5 | 5 | 5 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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