Information Package
baskent.edu.tr

Program of Tourism and Hotel Management

TOİ172

FOOD AND BEVERAGE OPERATIONS MANAGEMENT

Course Code
TOİ172
Semester
-
Theory+Practice
3 + 0
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Explains the historical development of the food and beverage industry, basic concepts, restaurant concepts, and menu planning principles (nutrition, allergens, consumer trends).
  2. Applies information technologies (POS, recipe, and inventory software) and standard operating procedures used in food and beverage operations (purchasing, receiving, storage, production, and service).
  3. Makes data-driven decisions to increase business profitability by using food and beverage cost control, pricing strategies, break-even analysis, and menu engineering methods.
  4. Integrates food safety, hygiene (HACCP), and occupational health/safety rules into operational processes, managing safe food production/service processes in accordance with national/international legal regulations and professional ethical standards.
  5. While integrating zero waste, local sourcing, and sustainable gastronomy principles into operations; exhibits a proactive service approach sensitive to different guest expectations, avoiding deceptive greenwashing traps that damage consumer trust.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course addresses the management processes of independent restaurants and food & beverage departments in lodging establishments through an integrated approach. Organizational charts, menu pricing styles, menu types, and the management process are analyzed using scientific methods. Aligned with the course learning outcomes, students gain the ability to achieve sectoral adaptation by transferring theoretical interdisciplinary knowledge to the production and service environment and to make rational decisions by analyzing managerial issues during operational workload.
Course Contents
WEEK TOPICS
1st Week Introduction to F&B Industry, Historical Development, and Current Trends
2nd Week Restaurant Concepts, Location Selection, and Feasibility
3rd Week Menu Planning and Design: Consumer Psychology, Nutrition, and Allergens
4th Week Menu Engineering and Pricing Strategies
5th Week Supply Chain: Purchasing, Receiving, and Storage Management
6th Week Food and Beverage Production (Kitchen) Management and Standard Recipes
7th Week Service Management, Banquet and Catering Operations
8th Week Midterm Exam
9th Week Food and Beverage Cost Control and Break-Even Point Analysis
10th Week Food Safety, HACCP Systems, and Sanitation Standards
11th Week Information Systems in F&B (POS, Automation, and Inventory Software)
12th Week HR in F&B: Team Building, Training, and Conflict Resolution
13th Week Marketing, Customer Relations (CRM), and Guest Complaint Management
14th Week Sustainable Gastronomy: Zero Waste and the Greenwashing Trap
Recommended or Required Reading1. Sökmen, A. (2021). Yiyecek içecek hizmetleri yönetimi ve işletmeciliği (7. Baskı). Detay Yayıncılık.
2. Koçak, N. (2020). Yiyecek ve içecek işletmelerinde maliyet kontrolü. Nobel Akademik Yayıncılık.
3. Özdemir, G., & Yılmaz, H. (2023). Gastronomi ve yiyecek-içecek işletmelerinde sürdürülebilirlik iddiaları ve yeşil aklama (greenwashing): Tüketici güveni üzerine karma bir araştırma. Turizm Akademik Dergisi, 11(2), 145-162.
4. Ninemeier, J. D. (2021). Management of food and beverage operations (7th ed.). American Hotel & Lodging Educational Institute.
5. Davis, B., Lockwood, A., Alcott, P., & Pantelidis, I. (2018). Food and beverage management (6th ed.). Routledge.
6. World Tourism Organization (UNWTO). (2024). Global roadmap for food waste reduction in the tourism sector. https://www.unwto.org/
Planned Learning Activities and Teaching Methods
  • Lecture
  • Practice
  • Discussion
  • Questions/Answers
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Quiz 1 10
Project 1 10
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz
Individual or group work 14 3 42
Preparation for Final exam 1 17 17
Course hours 14 3 42
Preparation for Midterm exam 1 17 17
Laboratory (including preparation)
Final exam 1 1 1
Homework
Total Work Load120
Total Work Load / 30 (h)4
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X
K2 X
K3 X
K4 X
K5 X X
K6 X X
K7 X X
K8 X
K9 X
K10 X X
K11 X
K12 X X X X