The Food and Beverage Management Undergraduate Program has a curriculum equipped with a comprehensive and diverse set of courses to meet the professional needs of the sector. The academic content of the program aims to provide both theoretical and practical knowledge and skills in a balanced manner. It starts with basic business courses and focuses on more specific food and beverage management topics.
First, the program's core business courses include courses such as business administration, marketing, finance, accounting, economics and human resource management. These courses aim to provide students with general business knowledge and an understanding of the basic concepts they will encounter in the business world. Business management courses cover topics such as strategic planning, decision-making processes and leadership. Marketing courses focus on areas such as consumer behavior, marketing strategies and brand management. Finance and accounting courses cover topics such as financial analysis, budgeting and financial reporting.
Courses in food and beverage services form the core of the program. Food and beverage services management is at the forefront of these courses and covers the management of establishments such as restaurants, cafes, bars and hotels. Topics such as operations management, customer relations, service quality management and event planning are covered in this course. Food safety and hygiene courses teach the health and safety standards that must be followed during the preparation, storage and presentation of food. Menu planning and design course covers topics such as menu creation processes, pricing strategies and nutritional requirements.
Gastronomy courses teach students about food culture and history, world cuisines and the artistic presentation of food. In these courses, different culinary cultures, cooking techniques and recipe development are studied. In addition to local and international cuisines, modern gastronomic trends and innovative cooking techniques are also examined. Drink culture and management courses cover various types of drinks, drink service techniques and bar management.
Practical training is an important part of the program. Laboratory studies and kitchen applications aim to provide students with practical experience. Students learn food preparation, cooking and presentation techniques in practical classes held in the university's kitchens and laboratories. In addition, practical work such as business simulations and case studies are also part of the curriculum.
Seminars and workshops with well-known professionals in the industry provide students with up-to-date information and keep them abreast of industry trends. These events give students the opportunity to expand their professional network and gain in-depth knowledge about the industry.
Finally, internship programs give students real work experience. Students have the opportunity to put what they have learned into practice and work with professionals in the sector by doing internships in various food and beverage businesses during the program. These internships increase their chances of finding a job after graduation and provide the necessary experience to succeed in their careers.
The Food and Beverage Management Undergraduate Program offers students a comprehensive education and aims to train them as well-equipped professionals who can respond to the needs of the sector.