Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
Faculty of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02141039 | Food and Beverage Management | 2 | Spring | 4 | 2+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | . |
| Mode of Delivery | Face to Face |
| Prerequisites | . |
| Coordinator | - |
| Instructor(s) | Lect. İrem ALAÇIK DEVELİOĞLU |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. İrem ALAÇIK DEVELİOĞLU | - | [email protected] |
Course Content
Pricing, service marketing, product development, cost control stages.
Objectives of the Course
The main aim of the course is to teach the fundamentals of food and beverage management.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | |
| Specialization / Field Courses | |
| Support Courses | X |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P2 | Demonstrates the ability to identify, define, interpret, formulate, and solve field-specific problems by selecting and implementing appropriate analytical and intervention approaches. | 3 |
| P8 | Maintains an awareness of lifelong learning, with the ability to access information, monitor scientific and technological advancements, and continuously pursue self-renewal. | 4 |
| P10 | Possesses an awareness of the universal and social impacts, as well as the legal consequences, of professional field applications. | 4 |
| P11 | Adheres to professional ethics and demonstrates a strong sense of professional responsibility. | 4 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | P.2.4 | 1 |
| O2 | Evaluation of the effectiveness of the acquired knowledge in the field | P.8.6 | 1 |
| O3 | To be aware of the legal authority related to food safety | P.10.4 | 1 |
| O4 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | P.11.3 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | General introduction to the course and basic information about business |
| 2 | Business process and basic concepts of business |
| 3 | Classification and organization of food and beverage businesses |
| 4 | Enterprises and services provided with food and beverage services |
| 5 | Decorative and functional design in food and beverage businesses |
| 6 | Establishment studies and researches in food and beverage businesses |
| 7 | Midterm |
| 8 | Marketing of food and beverage services |
| 9 | Cost control in food and beverage businesses |
| 10 | Purchasing process in food and beverage businesses |
| 11 | Storage and stock concepts in food and beverage businesses |
| 12 | Production errors and cost estimation evaluation in food and beverage businesses |
| 13 | Food - occupational safety and hygiene concepts in food and beverage businesses |
| 14 | Final exam |
Textbook or Material
| Resources | Yılmaz Y, Yılmaz Ö, Yılmaz Ö. Yiyecek İçecek İşletmeciliği. Detay Yayıncılık,2013. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 14 | 5 | 70 |
| Midterms | 1 | 25 | 25 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 148 | ||
| Total Work Load / 30 | 4,93 | ||
| Course ECTS Credits: | 5 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P8 | P10 | P11 |
|---|---|---|---|---|---|
| O1 | To be able to determine the nutritional status and nutritional habits of the society and to analyse the differences depending on the groups | 4 | - | - | - |
| O2 | Evaluation of the effectiveness of the acquired knowledge in the field | - | 4 | - | - |
| O3 | To be aware of the legal authority related to food safety | - | - | 3 | - |
| O4 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | - | - | - | 4 |