Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
183318003107	FOOD AND BEVERAGE MANAGEMENT	Elective	2	3	3

Level of Course Unit

Short Cycle

Objectives of the Course

To provide knowledge and skills about the operation of food and beverage service businesses.

Name of Lecturer(s)

Öğr. Gör. Uğur PARLAK

Learning Outcomes

1	Will be able to understand the management structure of food and beverage businesses.
2	Will be able to understand the basic information in nutrition
3	Will be able to use kitchen planning skills
4	Will be able to use service planning skills.
5	Will be able to understand Food and Beverage Cost Control.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

The importance of businesses providing food and beverage services, their classes and opening up for business. Place of 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. Food and beverage service. Management of businesses providing food and beverage services Management functions of businesses providing food and beverage services Menu and service in businesses providing food and beverage services Hygiene and sanitation in businesses providing food and beverage services Bar and beverage information, service and organization Food and beverage cycle Food and beverage cost control

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
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
8	Midterm Exam / Practice or Subject Repetition
9	Management functions of businesses providing food and beverage services
10	Menu and service in food and beverage service establishments
11	Hygiene and sanitation in food and beverage service businesses
12	Bar, drink information, service and organization
13	Bar, drink information, service and organization
14	Food beverage cycle

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	28	28
Final Examination	2	28	56
TOTAL WORKLOAD (hours)			84

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High