PSYCHOLOGY
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: 3. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 4
Language of instruction: TR
Prerequisite of the course: No
Type of course: Non-Departmental Elective
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
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.)
  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.
Skills (Describe as Cognitive and/or Practical Skills.)
  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. "
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) 1. Gains the competence to design a restaurant with its basic lines.

Course Topics

Week Subject
Related Preparation Pekiştirme
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
References: "1. Sarıışık, M., Çavuş, Ş., Karamustafa, K. (2019). Profesyonel Restoran Yönetimi, İlkeler Uygulamalar ve Örnek Olaylar. Ankara: Detay Yayıncılık.
2. Kozak, M. (2017). Restoran Yönetimi: Kavramlar ve Süreçler. Ankara: Detay Yayıncılık.
3. Genç, R. (2014). Uluslararası Otel ve Restoran Yönetimi: İlkeler, Kavramlar, Uluslararası Kaide ve Kurallar. Ankara: Detay Yayıncılık"

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) Absorbs concepts related to all sub-fields of psychology (Clinical Psychology, Developmental Psychology, Industrial-Organizational Psychology, Health Psychology, Forensic Psychology, Learning Psychology, Social Psychology, Neuropsychology, Sports Psychology, etc.).
2) Explains the theories of psychology and human behavior based on theoretical foundations.
3) Explains the substructures of human and animal cognitive processes in the nervous system.
4) Conducts independent research within the framework of scientific principles.
5) Examines the emergence of psychology as a discipline, its development, and the process of decomposition into sub-fields in a historical perspective.
6) Applies the basic principles of psychological assessment.
7) Comprehends the cognitive, emotional and behavioral characteristics of people in working life.
8) Conducts scientific research for problems related to the subjects he/she is interested in.
9) Applies group dynamics and techniques that form the basis of the human-to-human communication process.
10) Learns contemporary information-processing and professional devices.
11) Evaluates human behavior in society in both ordinary and extraordinary situations.
12) Transforms the basic ethics, principles, values and rules of psychology into behavior.

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