TRM 2001 - Food and Beverage Management

Basic Information

Course Code:

TRM 2001

Course Name:

Food and Beverage Management

Language of Instruction:

English

Course Type:

Class

Course Level:

Bachelor

ECTS:

5.00

Instructor:

Doç. Dr. CANER ÜNAL

Course Objectives

It explores the broad range of subject areas that encompass the food and beverage market and its main sectors –fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology. This course provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry.

Course Content

The provision of food and beverages away from home forms a substantial part of the activities of the hospitality industry and, indeed, of the economy as a whole. Like the industry of which it is a major part, food and beverage operations are characterized by their diversity. This course will examine the diversity of food and beverage operations. Experts in the field will be invited to the course.

Prerequisites / Corequisites

-

Course Books / Materials / Recommended Resources

Main TextbookDavis, B., Lockwood, A., Alcott, P., & Pantelidis, I. S. (2018). Food and Beverage Management (6th ed.). Routledge. Academic Articles.Other ReferencesUN Tourism Global Reports and Publications.UN Tourism (UNWTO) Official Website

Learning Outcomes

Code	Description
LO1	Identify the size and scope of food and beverage operations.
LO2	Distinguish between market and cost orientation.
LO3	Identify the key responsibilities of food and beverage managers and the constraints that may be placed on them.
LO4	Explain the factors affecting the nature of the meal experience and recognize the manager’s role in ensuring coherence.
LO5	Understand the changing behaviour of tourists and nature of tourism destinations.

Weekly Course Content

Week	Content
1	Introduction: Sharing course content
2	Introduction: Sharing course content
3	Food and Beverage Management: An overview & Experiences
4	Memorable Experiences & Novelty Seeking
5	F&B Operation
6	Customer Touchpoints for F&B
7	Marketing for F&B
8	Midterm Exam
9	Operational Excellence
10	Trends and Developments: Restaurant entrepreneurship
11	Sustainability
12	Flavours of Anatolia: Geographical Indications (GIs)
13	Trends and Developments
14	Trends and Developments
15	General Review

Workload Calculation

Activity	Count	Duration (Hours)	Total
Midterm Exam/Preparation	1	20.00	20.00
Final Exam/Preparation	1	110.00	110.00
Homework	1	20.00	20.00
Total Workload (Hours)			150
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%20
2	Homework	%20
3	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12
PO-13
PO-14

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Small Group Discussion	Listening and comprehension, processing observations/situations, critical thinking, question development	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
4	Simulation	Exploring the operation of physical circuit designs through the use of simulation software.	Simulation tools
5	Seminar	Research – lifelong learning, writing, reading, IT, listening and comprehension, managerial skills	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
6	Group Work	Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report.	Land surveying instruments
7	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer
8	Oral	Research – lifelong learning, processing situations, developing questions, interpreting, presenting
9	Guest Speaker	Listening and comprehension, observation/processing situations	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment
10	Student Community Activities / Projects	Observation/processing situations, critical thinking, question development, teamwork, Research – lifelong learning, writing,

Academic Integrity and Artificial Intelligence

Academic integrity violations include, but are not limited to, cheating, plagiarism, submitting another person’s work as one’s own, and the unauthorized use of the work of an instructor or any other individual. Any form of academic dishonesty constitutes a serious academic offense and is subject to disciplinary action. Artificial intelligence tools may be used solely for purposes such as grammar checking, language refinement, writing support, and general academic assistance. However, directly copying and submitting AI-generated content as an assignment, project, report, or any other academic work shall be considered a violation of academic integrity and plagiarism. Students are fully responsible for ensuring that all submitted work reflects their own original effort and authorship.

Sustainable Development Goals