Hospitality Management International Joint Master's Program with Thesis
HMAN506
SUSTAINABLE HOSPITALITY FOOD AND BEVERAGE OPERATIONS
Course Code
HMAN506
Semester
Second Term (Spring)
Theory+Practice
4 + 0
ECTS
4
Course Type
Compulsory Course
Course Level
Master's Degree With Thesis
Year of Study
1
Semester
Second Term (Spring)
ECTS
4
Name of Lecturer(s)
-
Learning Outcomes
At the end of this course, the students;
Ability to gain an overview of sustainability in food and beverage services.
Analyze the management of sustainable food and beverage production.
Apply efficiency and cost management strategies in food and beverage production.
Implement sustainable menu planning and management.
Examine waste management and sustainable marketing practices in food and beverage businesses.
Mode of Delivery
Face to face
Prerequisites
No
Recommended Optional Programme Components
Course Description
This course covers the management of sustainable food and beverage services in the hospitality industry. It includes topics such as sustainable production, efficiency, cost management, performance assessments, and innovative approaches in the industry. Students can gain detailed knowledge about food safety, hygiene, sustainable menu planning, resource, and waste management.
Course Contents
WEEK
TOPICS
1st Week
Food and Beverage Management: Conceptual Framework
2nd Week
An overview of sustainability in Food and Beverage Services
3rd Week
Sustainable food and beverage production management
4th Week
Efficiency and cost management in food and beverage production
5th Week
Sustainability reports and performance evaluations
6th Week
Innovative approaches in the food and beverage industry
7th Week
Midterm exam
8th Week
Application of food safety and hygiene standards
9th Week
Innovative technologies and digitalization in the industry
10th Week
Sustainable menu planning and management
11th Week
Resource management in food and beverage businesses
12th Week
Waste management in food and beverage businesses
13th Week
Sustainable marketing management in food and beverage businesses
14th Week
General assessment
Recommended or Required Reading
? Sloan, P., Legrand, W., & Hindley, C. (Eds.). (2015). The Routledge handbook of sustainable food and gastronomy. New York: Routledge, Taylor & Francis Group.
? Davis, B., Lockwood, A., Pantelidis, I. S., & Alcott, P. (2018). Food and beverage management. Routledge.
? Akanmu, M. D., & Ghozali, M. (2023). Sustainability Quality Practices and Models for Food and Beverages Industry (UUM Press). UUM Press.
Planned Learning Activities and Teaching Methods
Lecture
Discussion
Questions/Answers
Assessment Methods and Criteria
Quantity
Percentage (%)
Mid-term
1
30
Project
1
20
Total(%)
50
Contribution of In-term Studies to Overall Grade(%)
50
Contribution of Final Examination to Overall Grade(%)
