TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	1
SEMESTER	First Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	Professor İsmail Tokmak Professor Hakan Turgut
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn the basic concepts of business management. 2) Gains knowledge of the historical development of management theories. 3) Learn management functions and have information about the functioning of management functions in food and beverage businesses. 4) Observes the practices related to food and beverage management by visiting on-site enterprises in the sector. 5) Examines case studies and applications in the sector.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	It introduces the importance and structure of food and beverage sector, the classification of food and beverage businesses, management functions and controlling phases in food and beverage businesses, and the basic concepts of Food and Beverage Businesses Management. The course is supported with case studies and academic resources. Upon successful completion of this course, students will acquire the necessary professional knowledge and skills in developing, marketing and managing a profitable catering business.
COURSE CONTENTS	WEEK TOPICS 1st Week Basic concepts and introduction to food and beverage management 2nd Week Historical development of management theories 1 3rd Week Historical development of management theories 2 4th Week Planning activities in food and beverage businesses 5th Week Organization activities in food and beverage businesses 6th Week Orientation activities in food and beverage businesses 7th Week Coordination and control activities in food and beverage enterprises 8th Week Midterm 9th Week Field analysis of management activities in food and beverage businesses 10th Week Modern management techniques in food and beverage businesses 1 11th Week Modern management techniques in food and beverage businesses 2 12th Week Modern management techniques in food and beverage businesses 3 13th Week Case analysis and presentation 1 14th Week Case analysis and presentation 2 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Koçel, T. (2018). İşletme Yöneticiliği. Beta Basım Yayım, İstanbul. 2. Sökmen, A. (2011). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıncılık, Ankara. 3. Robbins, S. P. & Coulter, M. (2009). Management. Pearson Prentice Hall, New Jersey. 4. Karamustafa, K. (2018). Yiyecek ve İçecek Yönetimi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Practice,Report Preparation,Project,Lecture,Discussion,Questions/Answers,Presentation,Case Study,Problem Solving
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Presentation of Article 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 1 80 80 Preparation for Final exam 1 65 65 Course hours 14 3 42 Preparation for Midterm exam 1 55 55 Laboratory (including preparation) Final exam 1 2 2 Homework Presentation (including preperation) 2 4 8 Project 2 20 40 Field Research 2 10 20 Total Workload 314 Total Workload / 30 10,46 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No