| GASTRONOMY AND CULINARY ARTS MASTER'S PROGRAM (WITH THESIS) | |||||
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| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General Information about the Course
| Course Code: | YGMS110 | ||||||||
| Course Title: | International Restaurant Management | ||||||||
| Course Semester: | 1. Semester / Fall | ||||||||
| 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): | Demet Tüzünkan |
Purpose and content of the course
| Course Objectives: | This course aims to analyze all aspects of developing and running a successful restaurant operation, including restaurant concept and design, menu creation, food production, budgeting, cost control, human resource management, use of technology, use of marketing and finance. |
| Course Objective: | In this course, the structure of restaurant management, the basic business understanding and concepts of its management will be examined on the basis of fields. Restaurant concept creation and operation management will be explained with related case studies. |
| Mode of Delivery: |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) Explain restaurant management, planning and control mechanisms.
Will be able to discuss the role of the menu in the food service operation
Will be able to define the human resource management issues involved in restaurant management. |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) Will be able to discuss the necessary steps for the implementation of the cost control system
Explain the importance and function of the business budget as a planning and control tool. |
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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) Define the control systems required to monitor purchasing, receiving, warehousing, receiving, warehousing, picking, production and service functions in a food service operation.
Will be able to evaluate the basic elements of creating a business and marketing plan in restaurant management. |
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Course Topics
| Week | Subject | ||
| 1) | 1. Giving Information about the Operation of the Lesson 2. Article Review 3.Functions of Management 4. Business Functions 5.Book Review 6.Book Review 7. Article Review 8. Literature Table Presentation 9.Guest 10.Project 11. Project 12. Project 13. Project 14.Project | ||
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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) She/He has comprehensive, systematic and expert knowledge about concepts, theories, principles, facts and paradigms in her field and related disciplines in order to be able to think and do research. | ||||||||||
| 2) She/He has detailed information on internal and external environmental factors, service delivery processes and operations, organizational management, policies and strategies of the organizations in her field. | ||||||||||
| 3) List the important and current problems and information needs in the service area and nearby areas. | ||||||||||
| 4) It establishes relationships between the field and information, theories and models in related disciplines and combines information. | ||||||||||
| 5) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes. | ||||||||||
| 6) Analyzes and synthesizes scientific knowledge, theories, methods, models in the field and related disciplines and evaluates them with a critical approach. | ||||||||||
| 7) Works effectively with others and independently. | ||||||||||
| 8) She/He learns by herself to increase her professional knowledge, skills and competence. | ||||||||||
| 9) Uses the information and communication technologies and software required by the field at the level of expertise. | ||||||||||
| 10) It performs practices within the framework of ethical principles and legal regulations in fulfilling its responsibilities related to its field. | ||||||||||
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 |
| 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 | % 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 | ||
| Role Playing + Dramatizing | ||
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 14 | 28 |
| Homework (reading, writing, watching movies, etc.) | ||
| Project Preparation + Presentation | ||
| Report Preparation + Presentation | ||
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 14 | 42 |
| MIDTERM EXAM (Visa) | 14 | 14 |
| Preparing for the General Exam | 14 | 42 |
| GENERAL EXAM (Final) | 14 | 14 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 182 | |
| ECTS (30 saat = 1 AKTS ) | 6 | |