Information Package
baskent.edu.tr

Master's of Gastronomy and Culinary Arts with Thesis

GMS501

FOOD AND BEVERAGE BUSINESSES MANAGEMENT

Course Code
GMS501
Semester
First Term (Fall)
Theory+Practice
3 + 0
ECTS
10
Course TypeCompulsory Course
Course LevelMaster's Degree With Thesis
Year of Study1
SemesterFirst Term (Fall)
ECTS10
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn the basic concepts of business management.
  2. Gains knowledge of the historical development of management theories.
  3. Learn management functions and have information about the functioning of management functions in food and beverage businesses.
  4. Observes the practices related to food and beverage management by visiting on-site enterprises in the sector.
  5. Examines case studies and applications in the sector.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionIt introduces the importance and structure of food and beverage sector, the classification of food and beverage businesses, management functions and controlling phases in food and beverage businesses, and the basic concepts of Food and Beverage Businesses Management. The course is supported with case studies and academic resources. Upon successful completion of this course, students will acquire the necessary professional knowledge and skills in developing, marketing and managing a profitable catering business.
Course Contents
WEEK TOPICS
1st Week Basic concepts and introduction to food and beverage management
2nd Week Historical development of management theories 1
3rd Week Historical development of management theories 2
4th Week Planning activities in food and beverage businesses
5th Week Organization activities in food and beverage businesses
6th Week Orientation activities in food and beverage businesses
7th Week Coordination and control activities in food and beverage enterprises
8th Week Midterm
9th Week Field analysis of management activities in food and beverage businesses
10th Week Modern management techniques in food and beverage businesses 1
11th Week Modern management techniques in food and beverage businesses 2
12th Week Modern management techniques in food and beverage businesses 3
13th Week Case analysis and presentation 1
14th Week Case analysis and presentation 2
15th Week Final Exam
Recommended or Required Reading1. Koçel, T. (2018). İşletme Yöneticiliği. Beta Basım Yayım, İstanbul.
2. Sökmen, A. (2011). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği. Detay Yayıncılık, Ankara.
3. Robbins, S. P. & Coulter, M. (2009). Management. Pearson Prentice Hall, New Jersey.
4. Karamustafa, K. (2018). Yiyecek ve İçecek Yönetimi. Detay Yayıncılık, Ankara.
Planned Learning Activities and Teaching Methods
  • Practice
  • Report Preparation
  • Project
  • Lecture
  • Discussion
  • Questions/Answers
  • Presentation
  • Case Study
  • Problem Solving
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 10
Presentation of Article 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 2 2
Preparation for Quiz
Individual or group work 1 80 80
Preparation for Final exam 1 65 65
Course hours 14 3 42
Preparation for Midterm exam 1 55 55
Laboratory (including preparation)
Final exam 1 2 2
Homework
Presentation (including preperation) 2 4 8
Project 2 20 40
Field Research 2 10 20
Total Work Load314
Total Work Load / 30 (h)10.46
ECTS Credit of the Course10
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X
K2 X X X
K3
K4
K5 X
K6 X
K7
K8 X
K9 X
K10 X
K11
K12
K13 X X
K14
K15
K16
K17 X X X
K18
K19
K20
K21
K22