Nutrition and Dietetics

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)	-

Name and Surname	Room	E-Mail Address	Internal	Meeting Hours
Lect. İrem ALAÇIK DEVELİOĞLU	-	[email protected]

Basic Vocational Courses
Specialization / Field Courses
Support Courses	X
Transferable Skills Courses
Humanities, Communication and Management Skills Courses

Relationship Levels
Lowest	Low	Medium	High	Highest
1	2	3	4	5

#	Program Learning Outcomes	Level
P2	Ability to identify, define, interpret, formulate and solve problems in the field; ability to select and apply appropriate analysis and intervention approaches for this purpose	3
P8	Awareness of lifelong learning, access to information, ability to follow developments in science and technology and continuous self-renewal	4
P10	To be aware of the universal and social effects and legal consequences of field practices	4
P11	Awareness of professional ethics and responsibility	4

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

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

Resources

Yılmaz Y, Yılmaz Ö, Yılmaz Ö. Yiyecek İçecek İşletmeciliği. Detay Yayıncılık,2013.

In-Term Studies	Quantity	Percentage
Attendance	-	-
Practice	-	-
Course Specific Internship (If Any)	-	-
Homework	-	-
Presentation	-	-
Projects	-	-
Seminar	-	-
Midterms	1	40 (%)
Final Exam	1	60 (%)
Total		100 (%)

	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

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