Civil Engineering | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | TUR238 | ||||||||
Course Name: | Food and Beverage Management | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. YASEMİN KOÇAK | ||||||||
Course Lecturer(s): |
Öğr.Gör. B.Öğretim Elemanı |
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Course Assistants: |
Course Objectives: | It is a training program which is intended to provide the necessary competencies for employees or employees who want to work in the food and beverage sector. |
Course Content: | Designing and opening works of the space, recruitment and human resources, public relations promotion and marketing processes, menu design, menu planning, menu preparation pricing standard creation of prescriptions and inventory cost tracking point of sale management and computerized control systems processes, purchasing, storage, stock control, table layout and service standards, total quality management and customer relationship management, presentation of beverages. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | It is a training program which is intended to provide the necessary competencies for employees or employees who want to work in the food and beverage sector. | |
2) | Project design | Course to be repeated |
3) | Project design and opening works | Course to be repeated |
4) | Recruitment | Course to be repeated |
5) | Recruitment and Human Resources | Course to be repeated |
6) | Public relations promotion | Course to be repeated |
7) | Midterm | |
8) | Menu design | Course to be repeated |
9) | Menu planning | Course to be repeated |
10) | Public relations promotion | Course to be repeated |
11) | Includes standard prescriptions | Course to be repeated |
12) | Inventory cost monitoring | Course to be repeated |
13) | Point of sale management and computerized control systems processes | Course to be repeated |
14) | Purchasing, storage, inventory control, table layout and service standards, total quality management and customer relationship management, presentation of beverages. | Course to be repeated |
15) | Final exam |
Course Notes / Textbooks: | Hocanın ders notları |
References: | Ders notları |
Learning Outcomes | 1 |
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Program Outcomes | ||||||||||
1) Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. | ||||||||||
2) Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | ||||||||||
3) Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety isuues, and social and political issues according to the nature of the design.) | ||||||||||
4) Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. | ||||||||||
5) Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. | ||||||||||
6) Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | ||||||||||
7) Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. | ||||||||||
8) Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | ||||||||||
9) Awareness of professional and ethical responsibility. | ||||||||||
10) Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. | ||||||||||
11) Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Adequate knowledge in mathematics, science and engineering subjects pertaining to the relevant discipline; ability to use theoretical and applied information in these areas to model and solve engineering problems. | |
2) | Ability to identify, formulate, and solve complex engineering problems; ability to select and apply proper analysis and modelling methods for this purpose. | |
3) | Ability to design a complex system, process, device or product under realistic constraints and conditions, in such a way so as to meet the desired result; ability to apply modern design methods for this purpose. (Realistic constraints and conditions may include factors such as economic and environmental issues, sustainability, manufacturability, ethics, health, safety isuues, and social and political issues according to the nature of the design.) | |
4) | Ability to devise, select, and use modern techniques and tools needed for engineering practice; ability to employ information technologies effectively. | |
5) | Ability to design and conduct experiments, gather data, analyse and interpret results for investigating engineering problems. | |
6) | Ability to work efficiently in intra-disciplinary and multi-disciplinary teams; ability to work individually. | |
7) | Ability to communicate effectively i Turkish, both orally and in writing; knowledge of a minimum of one foreign language. | |
8) | Recognition of the need for lifelong learning; ability to access information, to follow developments in science and technology, and to continue to educate him/herself. | |
9) | Awareness of professional and ethical responsibility. | |
10) | Information about business life practices such as project management, risk management, and change management; awareness of entrepreneurship, innovation, and sustainable development. | |
11) | Knowledge about contemporary issues and the global and societal effects of engineering practices on health, environment, and safety; awareness of the legal consequences of engineering solutions. |
Field Study | |
Peer Review | |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Lab | |
Reading | |
Homework | |
Problem Solving | |
Project preparation | |
Report Writing | |
Role Playing | |
Seminar | |
Q&A / Discussion | |
Social Activities | |
Technical Tour | |
Thesis Preparation | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) | |
Case Study | |
Web Based Learning |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Application | |
Observation | |
Individual Project | |
Group project | |
Presentation | |
Reporting | |
Peer Review | |
Bilgisayar Destekli Sunum | |
Tez Sunma | |
Uzman / Jüri Değerlendirmesi | |
Case study presentation | |
Staj/ Yerinde Uygulama Değerlendirmesi | |
Yarışma |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 16 | 48 |
Study Hours Out of Class | 16 | 112 |
Midterms | 1 | 12 |
Final | 1 | 15 |
Total Workload | 187 |