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| F&B MANAGEMENT |
|
Course code & credit:
THM 61247, 3 credits
Semester:
Fall 2000-2001
Course aim:
Provides basic knowledge of the
creation
& management of food service operations.
Instructor:
Oğuz Benice, Lausanne Hotel
School, Diploma, 1992
Text Book:
Management of Food & Beverage
Operations
Jack D. Ninemeier, AHMA
Subject covered:
| Week 01 |
Introduction,
Course Outline, Staff |
| Week 02 |
F&B Trends,
Cycle, Concept, Organisation + Management |
| Week 03 |
F&B
Purchasing, Receiving, Storing, Issuing + Inventory Control |
| Week 04 |
Principles of
Restaurant/Kitchen Design + Equipment |
| Week 05 |
Planning a Food
Menu, Type of Menus |
| Week 06 |
Menu Pricing,
Evaluating, Design |
| Week 07 |
Alcoholic
Beverages + Planning a Beverage Menu |
| Week 08 |
Mid-term
examination |
| Week 09 |
Restaurant
Promotions |
| Week 10 |
Menu Analysis +
Restaurant statistics & Income statement |
| Week 11 |
Restaurant
Marketing + Opening |
| Week 12 |
Professional
Dining Room service + videos |
| Week 13 |
Review |
| Week 14 |
Final
examination |
| Week 15 |
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| Week 16 |
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Grading
Mid-Term: 30 %
Research: 20 %
Final: 50 %
Project: (optional) 10 % (only for students having completed all their research &
homework)
Office Hours
Thursday 10:40 - 12:30
Friday 10:40 - 12:30
Final Exam
Result
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a
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b
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c
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d
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e
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a
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b
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c
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d
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e
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1
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26
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2
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27
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3
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28
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4
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29
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5
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30
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6
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31
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7
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32
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8
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33
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9
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34
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10
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35
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11
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36
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12
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37
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13
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38
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14
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39
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15
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40
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16
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41
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17
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42
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18
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43
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19
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44
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20
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45
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21
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46
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22
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47
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23
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48
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24
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49
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25
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50
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Course code & credit:
THM 61247, 3 credits
Semester:
Fall 2000-2001
Course aim:
Provides basic knowledge of the
creation
& management of food service operations.
Instructor:
Oğuz Benice, Lausanne Hotel
School, Diploma, 1992
Text Book:
Management of Food & Beverage
Operations
Jack D. Ninemeier, AHMA
Subject covered:
| Week 01 |
Introduction,
Course Outline, Staff |
| Week 02 |
F&B Trends,
Cycle, Concept, Organisation + Management |
| Week 03 |
F&B
Purchasing, Receiving, Storing, Issuing + Inventory Control |
| Week 04 |
Principles of
Restaurant/Kitchen Design + Equipment |
| Week 05 |
Planning a Food
Menu, Type of Menus |
| Week 06 |
Menu Pricing,
Evaluating, Design |
| Week 07 |
Alcoholic
Beverages + Planning a Beverage Menu |
| Week 08 |
Mid-term
examination |
| Week 09 |
Restaurant
Promotions |
| Week 10 |
Menu Analysis +
Restaurant statistics & Income statement |
| Week 11 |
Restaurant
Marketing + Opening |
| Week 12 |
Professional
Dining Room service + videos |
| Week 13 |
Review |
| Week 14 |
Final
examination |
| Week 15 |
|
| Week 16 |
|
|
Grading
Mid-Term: 30 %
Research: 20 %
Final: 50 %
Project: (optional) 10 % (only for students having completed all their research &
homework)
Office Hours
Thursday 10:40 - 12:30
Friday 10:40 - 12:30
|
|
|
 Gürbüz
Taylan |
| Gökahmetoğlu
Onur |
| Akmeşe
Halil |
| Şaşmaz
Uğurhan |
| Çamlıca
Aslıhan |
| Gün
Hande |
|
