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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
PROFESSIONAL RESTAURANT MANAGEMENT TRZ 501 0 3 + 0 3 6
Ön Koşul Dersleri

NONE

Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Prof.Dr. MEHMET SARIIŞIK
Dersi Verenler
Dersin Yardımcıları

Res. Ass. Veli CEYLAN

Dersin Kategorisi Alanına Uygun Temel Öğretim
Dersin Amacı

To teach the production processes, applications and service procedures of food and beverage services and to analyze the variables affecting the productivity of the processes.

Dersin İçeriği

This will explain the organization of the food and beverage departments and the organization of restaurants, bars and hotels, menu, menu types. Restaurants and bars will focus on beverage selection, service varieties and food and beverage stages, food and beverage transfer, guest relations, food and beverage marketing efforts.

Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Knows management of f&b enterprises and marketing 10 - 3 - 2 - 1 - C - A -
2 - Able to practice service techniques 10 - 3 - 2 - 1 - C - A -
3 - Able to do regular drink services 10 - 3 - 2 - 1 - C - A -
4 - Able to create a menu and do its pricing 10 - 3 - 2 - 1 - C - A -
5 - Able to control menu costs 1 - 2 - 3 - 10 - A - C -
6 - Able to do planning for banquet organizations 10 - 3 - 2 - 1 - C - A -
Öğretim Yöntemleri: 10:Brain Storming 3:Discussion 2:Question-Answer 1:Lecture
Ölçme Yöntemleri: C:Homework A:Testing

Ders Akışı

Hafta Konular ÖnHazırlık
1 Food industry: F&B services management
2 Food industry: F&B marketing
3 Menu management: Nutrition and menu, menu planning
4 Menu management: Menu pricing
5 Menu management: Other factors
6 Production of F&B: Buying, accepting, storing, producing
7 Production of F&B: Production planning, preliminary preperations for food production
8 Serving: Serving methods
9 Serving: Serving methods
10 After Service Process
11 Sanitation and hygiene in f&b organizations
12 F&B control and pricing
13 F&B services automation
14 Banquet organization

Kaynaklar

Ders Notu

Lecture notes related to the related coordinator and other thesis and scientific articles

Ders Kaynakları

Türksoy, Adnan (2002) Yiyecek ve İçecek Hizmetleri Yönetimi, Turhan Kitabevi.
Yörükoğlu, İlknur ve Altuğ Yörükoğlu (1998), Konaklama-Ağırlama İşletmelerinde Servis Yönetimi, Detay Yayıncılık, Ankara.
Sökmen, Alptekin (2001), Konaklama ve Yiyecek-İçecek İşletmelerinde Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara.
Ninemeir, Jack (1995), Food And Beverage Management, 2nd Ed. AHMA Institute, Michigan.


Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
1 2 3 4 5
1 Improves the knowledge in the field of Tourism Management and related disciplines at the level of expertise X
2 Develops creative and practical solutions for current issues and problems in tourism sector X
3 Conducts a study on subjects requiring expertise in the field effectively with others and independently X
4 Has knowledge about general and field-specific research methods X
5 Plans, conducts, evaluates and presents a research related to the field using scientific research methods X
6 Has detailed information about internal and external environmental factors, service processes and operations, organizational management, policies and strategies of tourism enterprises.
7 Performs practices within the framework of ethical principles and legal regulations related to the field of tourism management X
8 Demonstrate effective communication and presentation skills in written, oral and visual X
9 Uses computer software, information and communication technologies in the field of Tourism Management at an advanced level X
10 To be able to communicate verbally and in writing by using a foreign language at least at B2 level of European Language Portfolio

Değerlendirme Sistemi

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 100
Toplam 100
Yıliçinin Başarıya Oranı 40
Finalin Başarıya Oranı 60
Toplam 100

AKTS - İş Yükü

Etkinlik Sayısı Süresi(Saat) Toplam İş yükü(Saat)
Course Duration (Including the exam week: 16x Total course hours) 3 16 48
Hours for off-the-classroom study (Pre-study, practice) 1 16 16
Quiz 1 16 16
Assignment 3 16 48
Final examination 1 16 16
Toplam İş Yükü 144
Toplam İş Yükü /25(s) 5.76
Dersin AKTS Kredisi 5.76
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