TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Halil Eroğlu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have knowledge about food and beverage business. 2) Learns how food and beverage businesses are classified. 3) Learns personnel management. 4) Learn the workflow of different departments. 5) Learns the production processes. 6) Gains knowledge of management concepts.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	The aim of this course is to explain the management functions of the food and beverage business and how these functions should be performed in a harmonious way.
COURSE CONTENTS	WEEK TOPICS 1st Week Basic concepts about food and beverage businesses 2nd Week General characteristics of food and beverage businesses 3rd Week Contact with guests 4th Week Classification of food and beverage businesses 5th Week Organizational structure of food and beverage businesses 6th Week Characteristics of working personnel 7th Week Menus and presentation 8th Week Midterm 9th Week Rules to be considered during purchasing, storage and production 10th Week Rules during service 11th Week Basic service knowledge 12th Week Menus in food and beverage establishments 13th Week Menus and presentation types 14th Week General review 15th Week Final Exam
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No