| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 213318003100 | | Compulsory | 2 | 3 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| To gain knowledge and skills about the operation of businesses providing food and beverage services. |
| Name of Lecturer(s) |
| Öğr. Gör. Uğur PARLAK |
| Learning Outcomes |
| 1 | Will be able to comprehend the management structure of food and beverage businesses. | | 2 | Will be able to comprehend the basic information in nutrition. | | 3 | Will be able to gain the ability to make kitchen planning | | 4 | Will be able to gain service planning skills. | | 5 | Will be able to comprehend Food and Beverage Cost Control. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| none |
| Recommended Optional Programme Components |
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| Course Contents |
| Importance, classes and opening of businesses providing food and beverage services The establishment and selection of businesses providing food and beverage services Investment costs of businesses providing food and beverage services Financing of businesses providing food and beverage services Profitability calculations of businesses providing food and beverage services Organizational structure of businesses providing food and beverage services Management of enterprises that provide food and beverage services Management functions of enterprises that provide food and beverage services. |
| Weekly Detailed Course Contents |
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| 1 | Importance and classes of businesses providing food and beverage services. | | | | 2 | Establishment location and selection of businesses providing food and beverage services. | | | | 3 | Investment costs of businesses providing food and beverage services. | | | | 4 | Financing of businesses providing food and beverage services. | | | | 5 | Profitability calculations of businesses providing food and beverage services. | | | | 6 | Organizational structure of businesses providing food and beverage services. | | | | 7 | Management of businesses providing food and beverage services. | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Individual Study for Mid term Examination | 14 | 3 | 42 |
| Individual Study for Final Examination | 14 | 4 | 56 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | | | | | | 2 | | | | | | | LO2 | | | | | | | 3 | | | | | | | | LO3 | | | | | | 4 | | | | | | | | | LO4 | | | | | | | | 3 | | | | | | | LO5 | | | | | | | | | 4 | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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