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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Restaurant Management
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
İŞL224 - Restaurant Management I. SEMESTER 2 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s)
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite for this course.
Courses Recomended Sezerel, H. Ve Doğdubay M. (2018). Yiyecek İçecek Yönetimi. Eskişehir: AOF Yayınları.
Recommended Resources Sökmen, A. (2010) Yiyecek içecek Hizmetleri Yönetimi ve İşletmeciliği, Ankara:Detay Yayıncılık.Denizer, Dündar (2012) Yiyecek İçecek Hizmetleri, Eskişehir:Anadolu üniversitesi yayınları.
Work Placement
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to Food and Beverage industry.
Week - 2 The Organization and management of the restaurant management in the accomodation industry
Week - 3 Management process
Week - 4 Management skills
Week - 5 Food and Beverage Control
Week - 6 Food and beverage control process
Week - 7 Purchasing and Receiving in the Food-Beverage Companies
Week - 8 Storing at the Food-Beverage Companies
Week - 9 Issuing goods from the store at the food-beverage companies
Week - 10 Food production control in the Food-Beverage Companies
Week - 11 Food control and cost accounting in the Food-Beverage Companies
Week - 12 Beverage and Revenue control in the Food-Beverage Companies
Week - 13 New trends in the Food-Beverage Companies
Week - 14 Sustainability in the Food-Beverage Companies

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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