| GASTRONOMY AND CULINARY ARTS | |||||
|---|---|---|---|---|---|
| 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: | 4. Semester / Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Alan İçi Seçmeli | ||||||||
| Level of course: |
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| Course Lecturer(s): | Ecem İnce Karaçeper |
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: | Face to face |
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) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts. | |||||||||||
| 2) PO2: Conducts kitchen management and operations independently. | |||||||||||
| 3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level. | |||||||||||
| 4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures. | |||||||||||
| 5) PO 5: Provides leadership and takes responsibility in teamwork. | |||||||||||
| 6) POÇ 6: Applies food safety, hygiene and sanitation rules. | |||||||||||
| 7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations. | |||||||||||
| 8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts. | |||||||||||
| 9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas. | |||||||||||
| 10) POÇ 10: Uses information and communication technologies, software and tools in the field. | |||||||||||
| 11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life. | |||||||||||
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 | 1 | % 20 |
| 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 | 1 | % 20 |
| Final | 1 | % 60 |
| Practical Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Bütünleme Pratik | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Participation | % 0 | |
| Discussion | % 0 | |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Calculation of Workload and ECTS Credits
| Activities | Number of Activities | Workload |
| Course Hours | ||
| Laboratory | ||
| Application | ||
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | ||
| Study Hours Out of Class | ||
| Article Critical | ||
| Article Writing | ||
| Module Group Study | ||
| Brainstorming | ||
| Role Playing + Dramatizing | ||
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | ||
| Homework (reading, writing, watching movies, etc.) | ||
| Project Preparation + Presentation | 1 | 24 |
| Report Preparation + Presentation | ||
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 1 | 30 |
| MIDTERM EXAM (Visa) | 1 | 14 |
| Preparing for the General Exam | 1 | 55 |
| GENERAL EXAM (Final) | 1 | 14 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 137 | |
| ECTS (30 saat = 1 AKTS ) | 4 | |