SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to develop students' knowledge and skills in a managerial sense and to make them to acquire managerial duties and responsibilities in food and beverage management. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, the organizational structure of food and beverage industry, management process and planning of food and beverage operations will be taught. Food and beverage management functions will be examined in detail and explained via cases regarding food and beverage companies. |
|
|
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 Course Content& Assessment Introduction to Food & Beverage Management | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 1 Introducing Food and Beverage Management, 6th edn (London and New York: Routledge, 2018), 1-32. |
| 2 | Classifying Food and Beverage Service Operations | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 2 Classifying Food and Drink Service Operations, 6th edn, (London and New York: Routledge, 2018), 34-44. |
| 3 | Direct Food and Beverage Service Operations | Bernard Davis, Andrew LockBernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 3 Restaurants and Events-the direct market, 6th edn, (London and New York: Routledge, 2018), 45-75. |
| 4 | Indirect Food and Beverage Service Operations | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 4 Contract Foodservice, Travel and Public Sector Catering-the Indirect Market, 6th edn, (London and New York: Routledge, 2018), 76-93. |
| 5 | Developing the Concept | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 5 Developing the Concept, 6th edn, (London and New York: Routledge, 2018), 94-119. |
| 6 | The Menu | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 6 The Menu, 6th edn, (London and New York: Routledge, 2018), 120-156 |
| 7 | Purchasing and Storage | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 7 Purchasing and Storage, 6th edn, (London and New York: Routledge, 2018), 157-177 |
| 8 | Production and Service | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 8 Production and Service, 6th edn, (London and New York: Routledge, 2018), 178-221 |
| 9 | Midterm | |
| 10 | Controlling | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 9 Controlling the Operation, 6th edn, (London and New York: Routledge, 2018), 222-270 |
| 11 | Leadership and Human Resources Management - Food & Beverage Marketing - Quiz | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 10 Staffing Issues, 6th edn, (London and New York: Routledge, 2018), 275-294 |
| 12 | Managing Quality, Trends and New Developments | Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, “Food and Beverage Management”, chap. 11 Food and Beverage Marketing, 6th edn, (London and New York: Routledge, 2018), 295-325 |
| 13 | Presentations | |
| 14 | Fieldwork | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | “Food and Beverage Management”, Bernard Davis, Andrew Lockwood, Peter Alcott and Ioannis S. Pantelidis, 6th edn, London and New York: Routledge, 2018, ISBN 9781315563374 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
10
|
20
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
22
|
22
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
16
|
16
|
| Final Exam |
1
|
16
|
16
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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