| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Understands the importance of marketing in food and beverage businesses.
- Learn marketing tools.
- Have knowledge about marketing research.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | An elective course offered to students in the thesis option of the graduate program. The purpose of this course is to outline marketing strategies frequently used in the food services industries and compares and contrasts similar strategies used in different regions or countries. The development of quick and effective strategies in an ever-changing and highly competitive market are emphasized. The concept of services marketing will be analyzed in terms of its its practical applications and academic phases of development. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Basic concepts of marketing |
|
2nd Week |
Food and beverage companies and marketing analysis |
|
3rd Week |
Food and beverage companies and marketing analysis |
|
4th Week |
Food and beverage businesses and market shares |
|
5th Week |
Food and beverage businesses in the target market, selection and placement |
|
6th Week |
Products and properties of food and beverage businesses |
|
7th Week |
Pricing |
|
8th Week |
Midterm |
|
9th Week |
Pricing strategies |
|
10th Week |
Distribution of food and beverage businesses |
|
11th Week |
Food and beverage business promotions |
|
12th Week |
Marketing mix in food and beverage establishments |
|
13th Week |
Marketing planning in food and beverage businesses and international food and beverage marketing |
|
14th Week |
Marketing policy in food and beverage establishments |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Davis, B., Lockwood, A., Alcott, P. & Pantelidis, I. (2012). Food and Beverage Management. Routledge.
2. Sökmen, A. (2006). Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Detay Yayıncılık, Ankara. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
10 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
3 |
3 |
| Preparation for Quiz |
6 |
3 |
18 |
| Individual or group work |
14 |
4 |
56 |
| Preparation for Final exam |
10 |
8 |
80 |
| Course hours |
14 |
4 |
56 |
| Preparation for Midterm exam |
8 |
8 |
64 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
3 |
3 |
| Homework |
2 |
5 |
10 |
| Presentation (including preperation) |
1 |
5 |
5 |
| Quiz |
2 |
5 |
10 |
| Total Work Load | 305 |
| Total Work Load / 30 (h) | 10.16 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
