All aspects of food and beverage operations are covered, including organization, marketing, menus, cost and pricing, production, service and finances.
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Explain organization charts and the various organizational structures that can be found in food and beverage operations. |
6, 8
|
1,3 | A,B,C |
| Explain the difference between commercial and noncommercial food service operations and describe examples of each. |
8 |
1,3 | A,B,C |
| Explain marketing in terms of providing guest-pleasing service and discuss the elements and importance of feasibility studies, marketing research, and marketing plans. |
10 |
1, 2, 3 | A,B,C |
| Describe menu pricing styles, menu schedules, menu types, and the menu planning process. |
11 |
1,3 | A,B,C |
| Determine standard food and beverage costs and describe the main subjective and objective pricing methods. |
10, 11 |
1, 2, 3 | A,B,C |
| Identify the major functions and basic principles of food production. | 10 | 1,2,3 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 |
The System Approach
Status of Foodservice Today Factors Affecting Growth |
Foodservice Management Principles and Practices: Chapter 2 - Pg: 49 - 68 |
| 2 |
Introducing Food and Beverage management
What is F&B management? Why is it important? Classification of F&B operations Management Constraints (external & internal) |
Food & Beverage Management: Chapter 1 - Pg:1-32 |
| 3 |
Classifying food and drink service operations
Approaches to classification (Classifying by the name, food type, business format, market/direct v. Indirect, venue/occasion, service style/level, average spend) |
Food & Beverage Management: Chapter 2 - Pg:34 - 44 |
| 4 |
Classifying food and drink service operations
Restaurant and Catering Sector In terms of Financial implications, Marketing, product and service style, staffing, technology |
Food & Beverage Management: Chapter 3-4 - Pg:45 - 93 |
| 5 |
Developing the concept
Concept Feasibility Study Business Plan Design & Layout (kitchen and front area) Case study: Little Paradise Case Study: Acorn House Restaurant |
Food & Beverage Management: Chapter 5 - Pg:94 - 119 |
| 6 |
The Menu
Types of Menu Menu Engineering BCG Model Beverage Menu/List |
Food & Beverage Management: Chapter 6 - Pg:120 - 156 |
| 7 | Midterm |
Instructor Notes
Relevant Book Chapter
|
| 8 |
F&B Process: Purchasing and storage
Purchasing, The purchasing procedure The purchasing of foods and beverages Receiving of food and beverages Storing and issuing food and beverages |
Food & Beverage Management: Chapter 7 - Pg:157 - 177 |
| 9 |
F&B Process: Production and service
Hazard analysis and critical control point The planning of food service facilities |
Food & Beverage Management: Chapter 8 - Pg:178 - 221 |
| 10 |
F&B Process: Production and service
Food production methods Beverage production methods Food and beverage service methods |
Food & Beverage Management: Chapter 8 - Pg:178 - 221 |
| 11 |
F&B Process: Controlling the operation
Understanding the cost and profit structure of the business The objectives of food and beverage control The stages of control: pre-operational control – the planning phase The stages of control: the operational phase The stages of control: the post operational phase
|
Food & Beverage Management: Chapter 9 - Pg:222 - 270 |
| 12 |
Staffing and Organization
Employment in the hospitality industry Recruitment and selection Staff training Staff scheduling Supervision and communication Staff turnover Legal framework |
Food & Beverage Management: Chapter 10 - Pg:275 - 294 |
| 13 |
Managing quality in food and drink service operations
What is quality? Why is quality important? Managing quality in food and drink service operations |
Food & Beverage Management: Chapter 8 - Pg:326 - 349 |
| 14 |
Trends and Development and Poster Project
Consumer trends, Environmental trends, Ethical trends, Technology trends |
Food & Beverage Management: Chapter 8 - Pg:350 - 365 |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook |
Payne-Palacio, J. & Thesis, M. (2016). Foodservice Management Principles and Practices (13th Edition). England, Pearson Education.
Davis, B., Lockwood A., Pantelidis I., Alcott P. (2018). Food & Beverage Management (6th Edition). Newyork, Routledge. |
| Additional Resources | Instructor Notes |
Material Sharing
| MATERIAL SHARING | |||
| Document | Lecture Notes, Case Study Articles | ||
| Assignments (Team Project) |
CLASS POSTER PROJECT: You will open an international F&B restaurant at XXX. However you do not have enough fund to open that restaurant. In order to find an investor you should create a business plan. There will be 7 main topics in order to convince investors, so 7 groups will be formed. Groups will select one of the following topics: Market analysis, PESTLE analysis, SWOT analysis, the management team & Human Resources (HR), Operations, Business threats and Financial projections. Each student have to create a literature based plan with regard to their topic. Finally, each group will prepare a handout document (will be evaluated via Turnitin) individually– will be submitted in Week 14- for their class instructor and create a poster about their topics to convince investors (jury). Each student should know other groups' work, because while presenting the works, - will present during Final Week- students will be responsible from others' posters. So, this is not only a group work, but also a class work :) Your work will be graded by jury.
Your handout document should comprise a cover page that includes the code & name of the course, name of the group members & instructor and submission date, Table of contents, Executive summary, all the details your topic, Appendix and references |
||
| Grading & Exams |
80% attendance to the classes is mandatory. Students will not be allowed to enter finals if they miss more than 9 class hours and will receive FA. Attendance will be taken every hour, and students who are late more than 10 min to class without excuse will be excluded in the attendance sheet.
Students will be asked to read case studies prior to and in class. Case studies will be distributed in class. Not all material discussed or distributed in class will be available online. If a student misses class, it is his/her responsibility to get course material and come prepared to next class. Students are required to prepare for class by reading lecture notes, case studies and the book chapters. Students are expected come to class fully prepared to discuss in class questions and case studies. Active participation is mandatory.
Midterm: 20% Class Assignment: 10% Team Project: 30% Poster/Final: 40% Students leaving the exams at any point for any reason can not return and resume answering questions. Last 2 students left during exams need to leave the exam together. Students will be graded on a curve. Under no circumstances extra credit/points will be given to any student at the end of the course. Students not entering finals will automatically receive FF. |
||
Assessment
| ASSESSMENT | |||
| IN-TERM STUDIES | NUMBER | PERCENTAGE | |
| Mid-terms | 1 | 20% | |
| Class Assignment | 1 | 10% | |
| Project | 1 | 30% | |
| Total | 60% | ||
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40% | ||
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60% | ||
| Total | 100 | ||
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | ||||||
| No | Program Learning Outcomes | Contribution | ||||
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | |||||
| 2 | Students approach food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | |||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information. They have the ability to conduct research and develop ideas on these issues. | |||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | |||||
| 5 | Students know and apply the international standards of food hygiene and safety. | |||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. | X | ||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them. | |||||
| 8 | They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. | X | ||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | |||||
| 10 | Students know the the national and international regulations, professional standards and professional ethics around food and they apply them. | X | ||||
| 11 | Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | X | ||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | |||||
| 13 | Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | |||||
| 14 | Students understand and manage food-related events. | |||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They know the importance of the food policies for the country's economy. | |||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. | |||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | |||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration | 14 | 3 | 42 |
| Hours for off-the-class room study (Pre-study, practice) | 14 | 6 | 84 |
| Quizzes | 2 | 1 | 2 |
| Laboratory Work | - | - | - |
| Midterms | 2 | 2 | 4 |
| Project | 1 | 60 | 60 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 195 | ||
| Total Work Load / 30 (h) | 6,5 | ||
| ECTS Credit of the Course | 7 | ||