PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FBM 102	FOOD & BEVERAGE MANAGEMENT	3 + 0	2nd Semester	4,5

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	Food and beverage services to businesses the importance of the classroom and opened for business reviews, providing catering services in business organization, investment costs, financing and profitability calculations, providing catering services for business management and administrative functions.
Course Content	Food and beverage services to businesses and properties, given the decision to install the catering business, investment costs, food and drink businesses in the hierarchy.
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Food and beverage management knows businesses.
2	The student learns the types and features of food and beverage enterprises
3	The student learns the hierarchical structure of food and beverage enterprises.

COURSE'S CONTRIBUTION TO PROGRAM

	PO 01	PO 02	PO 03	PO 04	PO 05	PO 06	PO 07	PO 08	PO 09	PO 10	PO 11	PO 12	PO 13	PO 14	PO 15	PO 16	PO 17
LO 001	4	4	4	5	5	5	5	5	5	5	1	1	5	5	5	5	5
LO 002	4	4	4	5	5	5	5	5	5	5	1	1	5	5	5	5	5
LO 003	4	4	4	5	5	5	5	5	5	5	1	1	5	5	5	5	5
Sub Total	12	12	12	15	15	15	15	15	15	15	3	3	15	15	15	15	15
Contribution	4	4	4	5	5	5	5	5	5	5	1	1	5	5	5	5	5

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	3	42
Hours for off-the-classroom study (Pre-study, practice)	1	11	11
Mid-terms	1	7	7
Final examination	1	13	13
Presentation / Seminar Preparation	3	6	18
Report / Project	1	13	13
Quiz	1	13	13
Total Work Load ECTS Credit of the Course			117 4,5

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 102	FOOD & BEVERAGE MANAGEMENT	3 + 0	1	Turkish	2019-2020 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Assoc. Prof. Dr. ÜMMÜHAN BAYRAM	ubayram@pau.edu.tr		Course location is not specified.	%60

Goals		Food and beverage services to businesses the importance of the classroom and opened for business reviews, providing catering services in business organization, investment costs, financing and profitability calculations, providing catering services for business management and administrative functions.
Content		Food and beverage services to businesses and properties, given the decision to install the catering business, investment costs, food and drink businesses in the hierarchy.

Topics

Weeks	Topics
1	adequate and balanced diet and nutritional problems in the community
2	Food items and features, and as a result of nutritional deficiency
3	carbonhidrates
4	proteins
5	lipids
6	vitamins
7	minerals
8	water
9	energy
10	food groups
11	mönü planning
12	Types and characteristics of menu
13	Types and characteristics of menu
14	mönü samples

Materials

Materials are not specified.

Resources

Resources	Resources Language
	Türkçe
	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
	Türkçe
	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe
beslenme ilkeleri ve mönü planlama,prof.dr.sıdıka bulduk	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student