| NURSING | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | GMS208 | ||||||||
| Course Title: | Restaurant Design and Management | ||||||||
| Course Semester: | 5. Semester / Fall | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Non-Departmental Elective | ||||||||
| Level of course: |
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| Course Lecturer(s): | Demet Tüzünkan |
Purpose and content of the course
| Course Objectives: | To comprehend design and restaurant management issues according to restaurant types. |
| Course Objective: | Kitchens and restaurants; To acquire knowledge and skills regarding the processes of design, establishment, planning, organization, direction, coordination and control. |
| Mode of Delivery: |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) "1.Comprehends the planning process from the management functions of restaurant businesses.
2. Comprehends the organizational process of restaurant businesses from the management functions.
3. Comprehends the process of directing from the management functions of restaurant businesses.
4. Understands the coordination process from the management functions of restaurant businesses.
5. Understands the control process from the management functions of restaurant businesses. |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) "1.Knows types of kitchens and their effects on the operation of restaurants.
2. Knows how to be solution-oriented in food and beverage businesses.
" |
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| Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) | ||
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1) 1. Gains the competence to design a restaurant with its basic lines. |
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Course Topics
| Week | Subject | ||
| 1) | 1. Introduction to restaurant businesses 2. The history of the restaurant concept and restaurant types 3.Restaurant trends 4.Restaurant establishment location selection 5. Service processes in restaurants 6. Brand creation and development 7. Decoration and planning 8. Organizational structure and financial management 9. Purchasing and supply chain management 10. Service management 11. Use of automation systems 12. New applications in restaurants 13. Hygiene, sanitation and food safety systems in restaurants 14. Basic management problems and solutions | ||
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Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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| Program Outcomes | |||||||||||||||
| 1) Has advanced theoretical and applied knowledge required by the basic field of nursing. | |||||||||||||||
| 2) Nursing care is carried out in line with scientific research, evidence, developing technology and current health policies. | |||||||||||||||
| 3) Performs nursing practices in line with professional principles and standard | |||||||||||||||
| 4) Uses critical thinking, problem solving and decision making skills in nursing care. | |||||||||||||||
| 5) Provides health education and counseling to the individual, family and community | |||||||||||||||
| 6) In line with his managerial role, he monitors the management activities individually and as a team member | |||||||||||||||
| 7) Takes part in research, projects and activities in cooperation with the health team and other disciplines with a sense of social responsibility. | |||||||||||||||
| 8) Develops a behavior that adopts lifelong learning and is open to development | |||||||||||||||
| 9) Reaches international literature and communicates verbally and in writing by using a foreign language in the field of nursin | |||||||||||||||
| 10) Participates in national and international meetings and trainings related to his/her field. | |||||||||||||||
| 11) Collaborates interdisciplinary as a member of the healthcare team. | |||||||||||||||
| 12) Communicates effectively, both written and verbal | |||||||||||||||
| 13) Acts in accordance with social values and legal regulations | |||||||||||||||
| 14) Behaving in accordance with professional ethical principles and values, sets an example for her colleagues and society. | |||||||||||||||
| 15) Believes in Holistic Health Care Philosophy | |||||||||||||||
Course Teaching, Learning Methods
| Q & A | |
| Case Problem Solving/ Drama- Role/ Case Management | |
| Laboratory | |
| Quantitative Problem Solving | |
| Fieldwork | |
| Group Study / Assignment | |
| Individual Assignment | |
| WEB-based Learning | |
| Internship | |
| Practice in Field | |
| Project Preparation | |
| Report Writing | |
| Seminar | |
| Supervision | |
| Social Activity | |
| Occupational Activity | |
| Occupational Trip | |
| Application (Modelling, Design, Model, Simulation, Experiment et.) | |
| Reading | |
| Thesis Preparation | |
| Field Study | |
| Student Club and Council Activities | |
| Other | |
| Logbook | |
| Interview and Oral Conversation | |
| Research | |
| Watching a movie | |
| Bibliography preparation | |
| Oral, inscribed and visual knowledge production | |
| Taking photographs | |
| Sketching | |
| Mapping and marking | |
| Reading maps | |
| Copying textures | |
| Creating a library of materials | |
| Presentation |
Evaluation System
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Practice Exam | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Field Study | % 0 | |
| Article Critical | % 0 | |
| Article Writing | % 0 | |
| Module Group Study | % 0 | |
| Brainstorming | % 0 | |
| Role Playing + Dramatizing | % 0 | |
| Out of Class Study | % 0 | |
| Preliminary Work, Reinforcement | % 0 | |
| Application Repetition etc. | % 0 | |
| Homework (reading, writing, watching movies, etc.) | % 0 | |
| Project Preparation + Presentation | % 0 | |
| Report Preparation + Presentation | % 0 | |
| Presentation / Seminar Preparation + Presenting | % 0 | |
| Oral examination | % 0 | |
| Midterms | % 0 | |
| Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Discussion | % 0 | |
| Participation | % 0 | |
| total | % 0 | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % 0 | |
| total | % 0 | |