Ders Planı

CLASS 4

Lesson plan / FOOD&BEVERAGE SERVICES MANAGEMENT

Lesson Information

Course Credit	3.0
Course ECTS Credit	4.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Assist. Prof. Dr. ZEHRA YARDI
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To teach the students to understand and to utilize the fundamental concepts for the administration and the management of a restaurant
Course Content	The content of this course is basic concepts related to business administration, development of management idea, functions of administration, establishment processes of organizations and varios approaches about administration applications, business types operating in catering sector and their features, type and content of given service, characteristics of production determined businesses and production methods, service techniques and regulations and responsibilities in the businesses

The aim of the course

To teach the students to understand and to utilize the fundamental concepts for the administration and the management of a restaurant

Course Content

The content of this course is basic concepts related to business administration, development of management idea, functions of administration, establishment processes of organizations and varios approaches about administration applications, business types operating in catering sector and their features, type and content of given service, characteristics of production determined businesses and production methods, service techniques and regulations and responsibilities in the businesses

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	BASIC CONCEPTS, DEVELOPMENT PROCESS OF THE CONCEPT OF ADMINISTRATION, ADMINISTRATION PROCESSES, PROCESSING OF ADMINISTRATION PROCESS
2	PLANNING AND ORGANIZATION FUNCTION IN ADMINISTRATION, DIRECTION FUNCTION IN ADMINISTRATION, COORDINATION FUNCTION IN ADMINISTRATION
3	CONTROL FUNCTION IN ADMINISTRATION , FINANCIAL MANAGAMENT, MANAGEMENT OF CUSTOMER RELATIONS
4	OVERVİEW OF CATERING FIRMS, CATERING INDUSTRY
5	DEFINITION AND PROPERTIES OF A RESTAURANT ESTABLISHMENT
6	ORGANIZATION STRUCTURE AND OPERATION IN CATERING FIRMS
7	FUNCTIONS OF HUMAN RESOURCES IN RESTAURANTADMINISTRATION
8	THE NECESSARY TECHNICAL AND FINANCIAL PROPERTIES TO FIND A FOOD & BEVERAGE ESTABLISHMENT
9	MID TERM EXAM
10	PLANNING OF FOOD & BEVERAGE FACILITIES
11	BUYING PROCESSES
12	COST CALCULATION IN RESTAURANT MANAGEMENT
13	FOOD & BEVERAGE AUTOMATION SYSTEMS, VARIETIES AND FUNCTIONS
14	MENU PLANNING, PRODUCTION PLANNING

Resources

1-Ağırlama Hizmet İşletmelerinde Yiyecek ve İçecek Yönetimi, Ahmet Aktaş, Detay Yayıncılık

2-Konaklama İşletmelerinde Yiyecek - İçecek Maliyet Kontrolü, Yaşar Yılmaz, Detay Yayıncılık

3-Otel İşletmelerinde Mutfak Yönetimi, Ahmet Aktaş-Bahattin Özdemir, Detay Yayıncılık

4-Profesyonel Restoran Yönetimi, Kurtuluş Karamustafa, Detay Yayıncılık

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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