Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
1	ASC127	Food And Beverage Management	3+0+0	3	6

Course Details

Language of Instruction	Turkish
Level of Course Unit	Associate Degree
Department / Program	Cooking
Mode of Delivery	Face to Face
Type of Course Unit	Compulsory
Objectives of the Course	It is aimed to provide information about the emergence, development and management of food and beverage businesses, to have information about this process, from location selection, decoration and organization, purchasing to production and quality management and customer satisfaction during the establishment phase of food and beverage businesses.
Course Content	The development process of the food and beverage phenomenon from the past to the present, the factors affecting the development of the food and beverage sector, the stages of the enterprise from the project formation to the establishment stages and organizational structures, the menu planning suitable for the establishment purpose of the enterprise and the potential customer mass, ensuring quality and customer satisfaction.
Course Methods and Techniques	Lecture (presentation) Method, Question and Answer, Case Study Method, Problem Solving Method, Discussion Method. *Visa issues are included in the final semester exam in the exam applications.
Prerequisites and co-requisities	None
Course Coordinator	Instructor Tuğçe CEBECİ
Name of Lecturers	Instructor Tuğçe CEBECİ
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Kitchen Management in Hotel Businesses, Ahmet AKTAŞ, Bahattin ÖZDEMİR, Detay Publishing Eskisehir: T.C. Anadolu University Publication No: 3288, Open Education Faculty Publication No: 2151.
	Aktaş, Ahmet and Özdemir, Bahattin (2012) KITCHEN MANAGEMENT in Hotel Management (Detail Publishing). Çavuş, Şenol, Karamustafa, Kurtuluş and Sarıışık, Mehmet (2010) Professional Restaurant Management (Detay Publishing). Eskisehir: T.C. Anadolu University Publication No: 3288, Open Education Faculty Publication No: 2151.

Course Category

Social Sciences	%50
Field	%50

Planned Learning Activities and Teaching Methods

Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	3	42
Assignments	5	3	15
Mid-terms	1	20	20
Final examination	1	30	30
Total Work Load			Number of ECTS Credits 6 149

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Gains information about food and beverage businesses and their types, as well as the management and organizational structure of these businesses.
2	Understands the importance of details in the establishment phase of food and beverage businesses.
3	Learns the decoration and planning details of food and beverage businesses.
4	Understands the importance of purchasing and receiving functions for food and beverage businesses.
5	Understands the importance of quality and customer satisfaction in food and beverage businesses and can develop ideas in customer relationship management.

Weekly Detailed Course Contents

Week	Topics	Materials
1	Overview of Food and Beverage Business	Professional Restaurant Management, Mehmet Sarıışık, Şenol Çavuş and Kurtuluş Karamustafa (2010), Detail Publishing, Ankara
2	Food and Beverage Business Management and Classification	Professional Restaurant Management, Mehmet Sarıışık, Şenol Çavuş and Kurtuluş Karamustafa (2010), Detail Publishing, Ankara
3	Establishment Selection in Food and Beverage Businesses	Professional Restaurant Management, Mehmet Sarıışık, Şenol Çavuş and Kurtuluş Karamustafa (2010), Detail Publishing, Ankara
4	Food and Beverage Business Decoration, Project and Planning	Professional Restaurant Management, Mehmet Sarıışık, Şenol Çavuş and Kurtuluş Karamustafa (2010), Detail Publishing, Ankara
5	Equipment and Materials in Food and Beverage Enterprises
6	Brand and Branding Activities
7	Managerial and Organizational Structure in Food and Beverage Enterprises
8	MIDTERM
9	Menu Planning in Food and Beverage Enterprises
10	Purchasing in Food and Beverage Enterprises
11	Pick-up, Storage in Food and Beverage Enterprises
12	Production Process in Food and Beverage Enterprises
13	Financial Management in Food and Beverage Enterprises
14	Quality and Customer Satisfaction in Food and Beverage Services
15	Customer Relationship Management and Solution Suggestions

Contribution of Learning Outcomes to Programme Outcomes

bbb

https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113041&curProgID=5609&lang=en