CLM 202 | Course Introduction and Application Information

Course Name
Food and Beverage Management
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 202
Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Within the food and beverage management course it’s aimed to teach food and beverage managers duties and responsibilities and enhance the managerial knowledge and skills of students
Learning Outcomes The students who succeeded in this course;
  • to explain general structure of food and beverage operations
  • to define organizational structure of food and beverage operations
  • to classify principles of management and marketing in food and beverage operations
  • to define menu management and menu engineering
  • to apply standardized cost analysis
  • to develop strategies on pricing
  • to explain production and service processes
  • to explain design and equipment management
Course Content In the scope of the course, a food and beverage simulation applied beside of the theoretical knowledge about the structure of the food and beverage industry, functions of management, marketing, nutrition, menu and management, standard costs, pricing, design and equipment management and automations in food and beverage operations.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to the Food Service Industry
2 Organization of Food and Beverage Operations Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 2
3 Fundamentals of Management Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 3
4 Food and Beverage Marketing Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 4
5 Nutrition Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 5
6 Menu Management Prereading https://www.menucoverdepot.com/resource-center/articles/restaurant-menu-engineering/
7 Standard Product Costs and Pricing Strategies Prereading http://customizedculinarysolutions.com/culinary-consulting-services/recipe-and-menu-management/
8 Preparing for Production Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 7
9 Production Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 8
10 Food and Beverage Service Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 9
11 Sanitation and Safety Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 10
12 Facility Design, Layout and Equipment Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 11
13 Financial Management Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 12
14 Food Service Automation Prereading Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, Chapter 13
15 Final Exam
16 Review of the Semester

 

Course Textbooks

Jack. D.Ninemeier(2010) Management of Food and Beverage Operations, American Hotel and Lodging Educational Institute, ISBN:978-0-86612-344-0

References Related Articles in internet

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
18
50
Contribution of Final Work to Final Grade
1
50
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
4
Presentation / Jury
Project
40
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
    Total
99

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest