YAŞAR UNIVERSITY
FACULTY OF ECONOMICS AND ADMINISTRATIVE SCIENCES
TOURISM AND HOTEL MANAGEMENT DEPARTMENT
COURSE SYLLABUS
Course
Code
Semester
THMN 105
1
Course Title
Food and Beverage Services
Management
Course Hour/Week
Theory
2
Practice
2
Yaşar Credit
ECTS
3
5
Course Type
1. Compulsory Courses
1.1. Programme Compulsory Courses
X
1.2. University Compulsory Courses (UFND)
1.3. YÖK (Higher Education Council) Compulsory Courses
2. Elective Courses
2.1. Program Elective Courses
2.2. University Elective Courses
3. Prerequisites Courses
3.1. Compulsory Prerequisites Courses
3.2. Elective Prerequisites Courses
Language of Instruction
Level of Course
English
Undergraduate (First Cycle)
(compulsory)
Special Pre-Conditions of the Course
(recommended)
Course Coordinator
Assist. Prof. Dr. Gökçe Özdemir
Mail: gokce.ozdemir@yasar.edu.tr
Web: www.yasar.edu.tr
Course Instructor(s)
Assist. Prof. Dr. Gökçe Özdemir
Mail: gokce.ozdemir@yasar.edu.tr
Web: www.yasar.edu.tr
Course Assistant(s)/Tutor (s)
Aim(s) of the Course
Mail:
Web:
The aims of this course are; to introduce participants to current issues facing
the food and beverage industry that could have an impact on the
participants' work practices and to discuss the issues such as technological
advances, selling techniques and revenue management applications to food
and beverage operations.
1. Students will develop their knowledge and skills in food and beverage
management.
2. They will have necessary skills in food and beverage service.
3. They will have a strong background of theory and practice to work in a
café, restaurant or bar .
Learning Outcomes of the Course
The course covers the general knowledge about food service industry,
planning all the production, staffing in food and beverage departments of the
hotels, kitchen organization, the menu and the service stages.
Course Content
COURSE OUTLINE/SCHEDULE (Weekly)
Preliminary Preparation
Topics
Methodology and
Implementation
(theory,practice,
assignment etc)
1
Introduction
Theory
2
The Food Service Industry
Theory
3
Organization of F&B Operations
Theory and assignment
4
Fundamentals of Management in F&B
Operations
Theory
5
F&B Marketing
Theory and assignment
6
The Menu
Theory and assignment
7
Standard Product Costs and Pricing Strategies
Theory
8
Midterm Exam
9
Standard Recipes
Theory and assignment
10
Preparing for Production
Theory
11
Production
Theory and assignment
12
Food and Beverage Service
Theory
13
Layout & Equipment
Theory
14
Facility Design
Theory
Week
Required Course Material (s) /Reading(s)/Text Book (s)
Recommended Course Material (s)/Reading(s)/Other
Food and Beverage Management - Jack D. Ninemeier
Food and Beverage Management - John Cousins, David
Foskett, Cailein Gillespie
Food and Beverage Cost Control - Clive Finch, Harry
Cracknell
ASSESSMENT
Semester Activities/ Studies
Mid- Term
NUMBER
WEIGHT in %
1
20
5
80
Attendance
Quiz
Assignment (s)
Project
Laboratory
Field Studies (Technical Visits)
Presentation/ Seminar
Practice (Laboratory, Virtual Court, Studio Studies etc.)
Other (Placement/Internship etc.)
TOTAL
100
Contribution of Semester Activities/Studies to the Final Grade
50
Contribution of Final Examination/Final Project/ Dissertation to the Final Grade
50
TOTAL
.
100
CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME OUTCOMES
Level of
Contribution (1lowest/ 5highest)
No Programme Outcomes
1
2
3
1
To explain the terminology, history, geography, definitions, nature, operations, theories and
concepts of hospitality, tourism marketing and management
2
To explain the patterns and characteristics of tourism supply and tourism demand and their
impacts on tourism destinations
3
To define full comprehension of the ways, motivations and trends in tourist decision making
processes and behavioral patterns at tourism destinations
X
4
To adopt and employ the ethical and innovative approaches associated with the application,
operation and development of the international tourism and travel industry
X
5
To demonstrate the skills sufficient methodological, technical, statistical and computing skills for
X
collecting, processing and interpreting data in international tourism and travel industry.
6
To interpret the approaches used for the development of tourism products and the sub segments
of tourism industry though concepts of policy and planning
To recognize and embrace the significance of life long learning and use the learning skills in
tourism and travel industry
9
To demonstrate the understanding of the domestic, international, intercultural and
entrepreneurial dimensions of tourism
5
X
X
X
To describe and evaluate the social, economic, environmental, political, cultural, legal, innovative,
7 sustainable and ethical influences and impacts on hospitality enterprises and alternative tourism
products
8
4
X
X
X
To fully analyze the dynamics of global tourism market and the managerial relations between
10 tourism supply (the providers of tourism services) and the tourism demand (consumers of X
tourism)
ECTS /STUDENT WORKLOAD
ACTIVITIES
Course Teaching Hour (14 weeks* total course hours)
NUMBER
UNIT
HOUR
TOTAL
(WORKLOAD)
14
Week
4
56
6
30
15
15
Preliminary Preparation and finalizing of course notes,
further self- study
Assignment (s)
Week
5
Number
Presentation/ Seminars
Number
Quiz and Preparation for the Quiz
Number
Mid- Term(s)
1
Number
Project (s)
Number
Field Studies (Technical Visits, Investigate Visit etc.)
Number
Practice (Laboratory, Virtual Court, Studio Studies etc.)
Final Examination/ Final Project/ Dissertation and
Preparation
Other (Placement/Internship etc.)
Total Workload
Total Workload/ 25
ECTS
Number
1
Number
24
24
Number
125
125/25
5
ETHICAL RULES WITH REGARD TO THE COURSE (IF AVAILABLE)
ASSESSMENT and EVALUATION METHODS:
Final Grades will be determined according to the Yaşar University Associate Degree, Bachelor Degree and Graduate
Degree Education and Examination Regulation
PREPARED BY
Gökçe Özdemir
UPDATED BY
Ferika Özer SARI, 3.5.2013
APPROVED