Gastronomy students will have knowledge about food and beverage management functions and importance
of food and beverage businesses are conveyed. Gaining management skills, planning, organization, control,
leadership, comparison of classical and modern management systems, analysis of case samples from food and
beverage businesses are among the topics of the course. In this course, the food and beverage departments
and the organizational structure of restaurants, bars and hotels will be introduced, and the menu and menu
types will be explained. Beverage selection, service types and food and beverage stages in restaurants and
bars, food and beverage transfer, guest relations, food and beverage marketing activities will be discussed.
To provide information to the managers and entrepreneurs of the future on new idea development,
business plan preparation, business establishment, business growth.
- Teacher: Barbaros Balta
- Teacher: Ozgu Isiman