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Course Code: 
CULA 211
Course Period: 
Autumn
Course Type: 
Core
P: 
3
Lab: 
0
Credits: 
3
ECTS: 
7
Course Language: 
İngilizce
Course Objectives: 
This course will give students a basic understanding of the management process in food and beverage operations.
Course Content: 

All aspects of food and beverage operations are covered, including organization, marketing, menus, cost and pricing, production, service and finances.

Vertical Tabs

Course Flow

COURSE CONTENT
Week Topics Study Materials
1 Introduction to Food & Beverage Management Relevant Book Chapter
2 The Restaurant and Catering Sector Relevant Book Chapter
3 Developing the Concept

Quiz I

Relevant Book Chapter
4 F&B Process - Purchasing

 

Relevant Book Chapter
5 F&B Process - Receiving & Storing

Review for Midterm I

Relevant Book Chapter
6 Midterm I Instructor Notes
7 F&B Process – Production Relevant Book Chapter
8 F&B Process – Production – Menu (Planning, forecasting) Relevant Book Chapter
9 F&B Process – Income Relevant Book Chapter
10 Marketing

Review for Midterm II

Relevant Book Chapter
11 Midterm II Instructor Notes
12 Staffing

Quality & Safety

Relevant Book Chapter
13 Trends& New Developments

Review for the Final

Relevant Book Chapter
14 Team Project Presentations Relevant Book  Chapter

 

Recommended Sources

RECOMMENDED SOURCES
Textbook Food & Beverage Management 5th Edition by Davis, Lockwood, Alcott & Pantelidis.

Yiyecek ve İçecek Hizmetleri Yönetimi – Prof. Dr. Adnan Türksoy

Additional Resources Instructor Notes

 

Assessment

IN-TERM STUDIES NUMBER PERCENTAGE
Mid-terms 1 30
Assignment 1 5
Project 1 25
Total   60
CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE   40
CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE   60
Total   100