General Information about the Course

Course Code:	GCA405
Course Title:	Food and Beverage Automation
Course Semester:	7. Semester / Fall
Course Credits:	Theoretical Practical Labs Credit ECTS 3 0 0 3 4
Language of instruction:	EN
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):	Öğr. Gör. Nazan HOSSEİNPOOR
Course Assistants:

Purpose and content of the course

Course Objectives:	To be able to apply food and beverage information on the computer, to prepare standard recipes on the computer, to use computer package programs used in food and beverage businesses, and to be able to use the Fidelio MC program.
Course Objective:	To ensure that students master the computer programs used in the food and beverage industry. To ensure that standard recipes for different cuisine types can be created and managed in a computer environment. To teach how to automate food and beverage services using Fidelio MC Program. To show students how processes such as taking orders, preparing and serving in food and beverage businesses are managed with computer aid.
Mode of Delivery:

Learning Outcomes

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

1) Gain knowledge about the basic structure, operation and advantages of automation systems used in the food and beverage industry. Gains knowledge about the features and usage areas of programs used in the sector such as POS (Point of Sale) systems, inventory management software, restaurant management systems. Have knowledge about the structure of the databases used in these programs, data entry-exit processes and reporting methods. Have knowledge about standard recipe creation, updating and cost analysis methods. Have knowledge of menu planning, pricing and product mix creation.

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

1) Gains the ability to use automation systems effectively, enter data, create reports and solve problems. Gains the ability to evaluate business performance and develop improvement suggestions by analyzing data obtained from systems. Gains the ability to detect and resolve problems encountered in automation systems. Gains the ability to create and update standard recipes suitable for different types of cuisine. Gains the ability to design menus that suit customer preferences and business goals.

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) Gains the competence to follow technological developments in the sector and adapt to new technologies. Thanks to automation systems, it gains the ability to increase efficiency by optimizing business processes. Gains the ability to keep costs under control thanks to standard recipes and inventory management. Gains the competence to use automation systems to increase customer satisfaction. By having comprehensive knowledge about the functioning of the food and beverage industry, one gains the competence to make a successful career in the sector.

Course Topics

Week	Subject
Related Preparation	Pekiştirme
1)	Basic Concepts of Information and Communication - Hardware and Software Concepts
2)	Definition, Development and Usage Areas of Management Information Systems
3)	A Theoretical Approach to Information System and Trending Technologies
4)	Sales Analysis
5)	Menu Management
6)	Information and Communication Technologies in the Tourism Industry
7)	Information and Communication Technologies Used in Hotel Businesses
8)	Use of Automation Systems in Food and Beverage Businesses
9)	Data Management with PMS in the Hotel Industry
10)	Sales Management System Applications (Screenshot Controls)- Food and Beverage Module in Fidelio Software
11)	Sales Management System Applications (Order Transactions)
12)	Cost Management System Applications (Stock Transactions)
13)	Cost Management System Applications (Prescriptions)
14)	Cost Management System Applications (Inventory Transactions)
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
Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.			3
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.		2
3) Defines the occupational safety rules in the working environment.		2
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.			3
5) Develops creative menus			3
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.			3
7) Recognizes and promotes national cuisine culture.			3
8) Designs menus within the framework of professional ethics and health rules.			3
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.		2
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.		2
11) By using Turkish correctly, he/she has a command of his/her mother tongue.		2
12) Recognizes the concepts of teamwork and time management.			3
13) Develops cooking techniques.			3
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.			3

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	14	42
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.)	12	24
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	14
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	7	14
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		138
ECTS (30 saat = 1 AKTS )		4