Ondokuz Mayıs Üniversitesi Bilgi Paketi - Ders Kataloğu

Description of Individual Course Units

Course Unit CodeCourse Unit TitleType of CourseYearSemesterECTS
BSL616 Food And Beverage Services Organization And Management 927001 1 2 6
Level of Course Unit
Second Cycle
Objectives of the Course
Stages of students on cost control, food safety systems, and levels of knowledge and skills in this regard, aims to develop skills of analysis and synthesis.
Name of Lecturer(s)
Doç Dr. Pınar Sökülmez Kaya
Learning Outcomes
  1. At the end of this course, students will gain the ability to control the cost of administrative dietitian and able management and control of food safety systems.
  2. dietetics, food and beverage services for the institution in which the management and control in accordance with the knowledge and skills to do.
Mode of Delivery
Formal Education
Prerequisites and co-requisities
Recommended Optional Programme Components
Recommended or Required Reading
1.Davis B., Stone S. FoodandBeverage Management. Second Edition, TheBathPress, Great Britain, 1996.2.Splaver B. SuccessfullCatering. Van NostrandReinhold, New York, 1991.3. Napleton L. A Guide toCook-ChillCatering. International Business, London, 1990.4 Baş M. Besin Hijyeni, Güvenliği ve HACCP, 2004.5.Kinton R.,Ceserani V., Foskett D. TheTheory of Catering. Hodder&Stoughton, TenthEdition, London, 2004.
Planned Learning Activities and Teaching Methods
Language of Instruction
Work Placement(s)
Course Contents
Definition and areas of food and beverage services, cost control in food and beverage services; total quality management; food safety systems; HACCP system; ISO 22000 System
Weekly Detailed Course Contents
Week Theoretical Practice Laboratory
1.Definition of food and beverage services, related fields.
2.Definition of food and beverage services, related fields.
3.food and beverage cost control services
4.food and beverage cost control services
5.total quality management
6.food safety systems
7.food security HACCPsistemi
8.food security HACCPsistemi
10.food safety ISO 2200 System
11.food safety ISO 2200 System
12.presentation of projects related to the field
13.presentation of projects related to the field
Assessment Methods and Criteria
Term (or Year) Learning ActivitiesQuantityWeight (%)
Midterm Examination1100
End Of Term (or Year) Learning ActivitiesQuantityWeight (%)
Final Examination1100
Term (or Year) Learning Activities40
End Of Term (or Year) Learning Activities60
Workload Calculation
ActivitiesQuantityTime(hours)Total Workload(hours)
Midterm Examination11515
Final Examination12020
Attending Lectures12020
Brain Storming10220
Report Preparation13030
Report Presentation111