PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ITUR 224	FOOD AND BEVERAGE MANAGEMENT	2 + 0	4th Semester	3

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	Comprehension of Food & Beverage services management .
Course Content	Definition and classification of food and beverage companies and their features,development trends of food and beverage companies, features of food and beverage companies,management of food and beverage companies, importance of management in food and beverage companies,factors effecting types of management in food and beverage companies,management functions of food and beverage companies,organization structures, planning and marketing of services. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Knows food and beverage services detaily
2	knows the differences of food and beverage establishments
3	Understand managing, planning and organising in f&b establishments

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	2	28
Mid-terms	1	10	10
Final examination	2	20	40
Total Work Load ECTS Credit of the Course			78 3

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ITUR 224	FOOD AND BEVERAGE MANAGEMENT	2 + 0	2	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SEMİH SAİT ÖZTEKİN	soztekin@pau.edu.tr		TUR A0103	%70

Goals		Comprehension of Food & Beverage services management .
Content		Definition and classification of food and beverage companies and their features,development trends of food and beverage companies, features of food and beverage companies,management of food and beverage companies, importance of management in food and beverage companies,factors effecting types of management in food and beverage companies,management functions of food and beverage companies,organization structures, planning and marketing of services. .

Topics

Weeks	Topics
1	food and beverage services in hospitality sector, food and beverage establishments
2	management functions of f&b establishments, aims and resposibilities of f&b management
3	basic functions of f&b management, planning, organization, coordination, guiding, control
4	basic functions of f&b management, planning, organization, coordination, guiding, control
5	basic functions of f&b management, planning, organization, coordination, guiding, control
6	f&b control system, planning, running and management
7	mid term exam
8	running phase; purchase, acceptance, storing, producing, sales
9	running phase; purchase, acceptance, storing, producing, sales
10	organization structure of f&b establishments
11	budgeting in f&b establishments
12	budgeting in f&b establishments
13	pricing in f&b establishments
14	baquet organization in f&b establishments

Materials

Materials are not specified.

Resources

Resources	Resources Language
yiyecek ve içecek yönetimi Ahmet Aktaş	Türkçe
yiyecek ve içecek maliyet kontrolü Yaşar Yılmaz	Türkçe
yiyecek ve içecek yönetimi alptekin sökmen	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student