General Information about the Course

Course Code:	GMS405
Course Title:	Food and Beverage Automation
Course Semester:	7. Semester / Fall
Course Credits:	Theoretical Practical Credit ECTS 3 0 3 4
Language of instruction:	TR
Prerequisite of the course:	No
Ders İş Deneyimini Gerektiriyor mu?:	No
Type of course:	Necessary
Level of course:	Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):	Lecturer Münevver KAYA
Course Assistants:

Purpose and content of the course

Course Objectives:	To understand the fundamental principles of automation systems used in food and beverage operations, to introduce their main components, and to develop students’ skills in applying these systems within operational processes.
Course Objective:	Be able to describe the basic components of food and beverage automation systems. Be able to receive and track orders using order management software. Be able to perform inventory transactions (material entry and exit) using stock control modules. Be able to generate automated invoices through billing systems. Be able to evaluate the advantages and disadvantages of automation technologies in food and beverage services.
Mode of Delivery:	Face to face

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)

1) Classify the basic components of automation systems.

Skills (Describe as Cognitive and/or Practical Skills.)

1) Use order management modules to receive orders in a digital environment.

2) Apply inventory control processes using digital tools.

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.)

1) Generate automated invoices through billing software.

2) Analyze system logs to identify maintenance requirements.

3) Evaluate the advantages and disadvantages of automation technologies.

4) Design integrated automation solutions to optimize service processes.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Basic Concepts of Information and Communication – Hardware and Software Concepts
2)	Definition, Development, and Application Areas of Management Information Systems
3)	Theoretical Perspectives on Information Systems and Emerging Technologies
4)	Sales Analysis and Menu Management
5)	Information and Communication Technologies in the Tourism Industry
6)	Information and Communication Technologies Used in Hotel Operations
7)	Use of Automation Systems in Food and Beverage Establishments
8)	Data Management with PMS in the Hospitality Sector
9)	Sales Management System Applications (Screen Controls)
10)	Food & Beverage Module in Fidelio Software
11)	Sales Management System Applications (Order Processing)
12)	Cost Management System Applications (Stock Operations)
13)	Cost Management System Applications (Recipes)
14)	Cost Management System Applications (Inventory Operations)
References: Necdet Koç (2011), Yiyecek-İçecek Yönetiminde Performans Analizi, Sayısal ve İstatistiksel Yöntemler, Detay Yayıncılık, İstanbul. Kenneth C.Laudon ve Jane P.Laudon, (MIS) Management Information Systems (2014), Managing the Digital Firm, Pearson Yayınları (13?üncü Baskı), İngiltere. Dündar Denizer (2005), Konaklama İşletmelerinde Yiyecek ve İçecek Yönetimi, Detay Yayıncılık, Ankara. Kınay, H. (2015), Yiyecek İçecek Otomasyonu, Ekin Basım Yayın

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6	7
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		% 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	1	% 40
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	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming	6	6
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)	14	42
Homework (reading, writing, watching movies, etc.)
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	7
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	7	21
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		120
ECTS (30 saat = 1 AKTS )		4