Department Name: Hotel, Restaurant and Catering Services Department

Name of the Program: Food and Beverage Services Management

Program Coordinator: Dr. Filiz ARSLAN

The Purpose of the Catering Services Program: To train graduates who have the necessary theoretical and practical knowledge needed by the businesses serving in the food and beverage fields, who are constantly improving themselves, who are open to change, who are committed to professional ethical values, who have high analytical and communication power.

The Goal of the Catering Services Program: It contributes to the development of the Turkish food and beverage industry, by educating an internationally specialized manpower in the field of Catering Services, to become the preferred program that provides training in this field.

Conditions for Entry to Catering Services:

To be a high school graduate or equivalent,
To be successful in higher education entrance exams,
To have the desired score for the "Associate Degree Program in Catering Services" in the ÖSYS Guide.
Duration and Content of Training: The duration of vocational training is 2 years. In this program, our students in General-Vocational Foreign Language, Food and Beverage Service and Applications, Food and Beverage Management and Management, Beverage Technology, Soft Drinks and Basic Barista Training, Introduction to Gastronomy and Culinary Arts, Kitchen Services Management, Nutrition Principles, Food Hygiene and Sanitation, Menu Planning, Cost Analysis in Food and Beverage Businesses, Banquet and Catering Services, etc. lessons are given. Catering Services In addition, seminars related to the field of catering services are held.

Catering Program Benefits:

Defines the basic concepts and occupational standards related to the food and beverage industry.
Gains knowledge about the organizational structure and functioning of the businesses where food and beverage and catering services are provided.
He has information about the establishment and legal regulations of food and beverage businesses.
Knows applications such as menu planning, kitchen services, shuttle services, bar services in food and beverage businesses.
Completes the theoretical and practical training on the profession of "Barista".
Recognizes drinks and these drinks and can create new drinks.
Knows the procedures and functioning of the organizations related to banquet and catering services.
Knows how computer automation systems used in the food and beverage and catering industry work and can use these systems at a basic level.
Can use foreign language knowledge in food and beverage management field studies.
With its theoretical and practical experience, it analyzes the problems it encounters in the sector and produces solutions.
He follows the innovations and changes in the field of food and beverage and takes an active role in the business.
It has high communication power, is compatible with teamwork and depends on ethical values.

Vertical Transfer Opportunities: Candidates who have successfully completed the Catering Services associate degree program education can make vertical transfer to undergraduate programs related to their fields (Gastronomy and Culinary Arts, Food and Beverage Management, Family and Consumer Sciences, Nutrition and Dietetics), provided that they pass the DGS (Vertical Transfer Exam) exam. . In addition, they can transfer directly to the related undergraduate programs of Open Education Faculties without examination.

Occupational Profile of Graduates: People who have completed the Catering Program have a wide range of work. Graduates from this program; In the food and beverage areas of hotel enterprises (kitchen, bar, restaurant, room service, banquet department, etc.), cafes, patisseries, bars, food factories, large touristic cruise ships, airline enterprises, banquet / catering organization companies, as well as the Ministry of Culture and Tourism They can find job opportunities in Tourism Provincial Directorates and Municipalities.