Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
2ASC136FOOD AND BEVERAGE MANAGEMENT3+0+03527.05.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
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 None
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.
Course Notes 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 %30
Field %70

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
In-Term Studies Quantity Percentage
Mid-terms 1 % 30
Assignment 1 % 20
Attendance 14 % 0
Final examination 1 % 50
Total
17
% 100

 
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 2 28
Assignments 5 3 15
Presentation 1 5 5
Mid-terms 1 10 10
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 120

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning 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 Understands the importance of purchasing and receiving functions for food and beverage businesses.
4 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
WeekTopicsStudy MaterialsMaterials
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 Professional Ethics in Food and Beverage Businesses

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 1 2 3 1 1 1 1 1 2 1 2
C1 2 5 2 3 1 3
C2 1 2 4 3
C3 2 3 1 4 2 3 4
C4 2 5 1 1 1 2 2 2 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=237198&curProgID=5609&lang=en