PSYCHOLOGY | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS208 | ||||||||
Course Title: | Restaurant Design and Management | ||||||||
Course Semester: | 3. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
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Course Lecturer(s): | Demet Tüzünkan |
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: |
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. |
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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.
" |
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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.) | ||
1) 1. Gains the competence to design a restaurant with its basic lines. |
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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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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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. |
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 |
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 | |
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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 |