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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. Tourism and Hotel Management
  4. Course Structure Diagram with Credits
  5. Automation of Food and Beverage Services
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 21/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
TRZ226 - Automation of Food and Beverage Services III. SEMESTER 2 +1 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. NAGEHAN SÖNMEZ GÖK
Mode of Delivery Face to face
Place of Delivery On Campus
Used Educational Platforms Face-to-face
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended Basic Information Technologies
Recommended Resources Food and Beverage Automation, Hasan Kınay
Work Placement Not Applicable
Aims of the Course The objective is for students of the Tourism program to be able to explain the importance of automation systems for food and beverage services and to be capable of using any system they may encounter in their professional career.

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 LO-5 Use of Computers in Food and Beverage Services Lecture Question & Answer Brain Storming
Week - 2 LO-5 Hardware, software Lecture Question & Answer Research and Inquiry
Week - 3 LO-5 Menu management Lecture Question & Answer Discussion Case Study Problem Solving Brain Storming Research and Inquiry
Week - 4 LO-3 LO-4 Standard recipe preparation on computer Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 5 LO-4 Food control system Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 6 LO-4 Food control system Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 7 Mid-term exam
Week - 8 LO-4 Cost accounting of food and beverage Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 9 LO-1 Stock control Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 10 LO-1 Cost accounting of food and beverage Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 11 LO-2 Purchasing Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 12 LO-1 LO-2 LO-3 LO-4 Example applications Lecture Question & Answer Team/Group Work Demonstration and Practice
Week - 13 LO-1 LO-2 LO-3 LO-4 Example applications Lecture Question & Answer Demonstration and Practice
Week - 14 Final exam

  • Accessible and Clean Energy Industry, Innovation and Infrastructure Responsible Production and Consumption

  • Entrepreneurship Sustainability and Green Energy Agriculture, Food and Livestock Innovation Skills

  • Open-Ended Test Multiple Choice Test Short-Answer Test True-False Test Fill-in-the-Blank Test

Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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