Food Engineering (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST417 | ||||||||
Course Name: | Restaurant Management out of Home Consumption and Franchising System | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
Course Lecturer(s): |
Öğr.Gör. CENK ATALAY |
||||||||
Course Assistants: |
Course Objectives: | Starting from the most basic in restaurant management and franchising in the non-home consumption sector, analysis of all the processes related to the expansion of the existing service area, analysis of the sector examples, basic principles to be considered in professional restaurant management, creation of franchising infrastructure and franchising contract design are aimed to be understood in detail . |
Course Content: | Syllabus Food and beverage industry overview • Introduction to restaurant business • Establishment site selection, brand creation and development • Decoration and planning • Business manager and organizational structure • Financial management, menu planning and cost control • Midterm exam • Service management and quality customer satisfaction • Investment decision and concept in franchising enterprises • Location property selection, financial planning, settlement and architecture • Machine equipment selection and menu Purchasing supply chain and human resources • Marketing and operational process |
The students who have succeeded in this course;
|
Week | Subject | Related Preparation |
1) | • Distribution of the course syllabus at the beginning of the course, • To explain the content of the course to the students, • Meet • Sharing the expectations, • Distribution of homework topics and selection by students | No data |
2) | • Development of the food and beverage industry • The reasons that developed the sector • Features of the sector • Food and beverage businesses and their types | repetition of the lesson |
3) | • Restaurant concept • The development of restaurants • Development, features and classification of Restoren business • Current laws and practices in the opening process of restaurant businesses | repetition of the lesson and research topic: Turkey is first established restaurants |
4) | • The importance and stages of establishment location selection in restaurant enterprises • Brand, branding and branding activities | repetition of the lesson |
5) | • Kitchen planning • Interior design • Materials used in the service | repetition of the lesson |
6) | • Manager concept • Types of managers • The qualifications required by the manager • Organizing • Finding staff • Staff selection and job placement • Personnel qualifications • Orientation | Question-answer |
7) | • Basic concepts of finance • Basabas and profitability analysis • Budgeting Functions and structure of the menu • Menu types • The importance of menu planning • Design of the menu card • Cost control process in food and beverage companies | repetition of the lesson |
8) | Midterm Exam | No data |
9) | • Description and importance of the service • Service personnel • Service stages • Quality and service quality concepts • Service quality measurement • Customer happiness | No data |
10) | • Factors causing franchising decision • Budget and concept allocated for the enterprise | Learning franchise conditions of 5 brands known in the market |
11) | Common factors • Real estate selection • Location selection • Investment budget • Cash flow • Design and implementation | No data |
12) | • Living room, bar and kitchen equipment selection • Software and hardware • Personnel materials and equipment • Menu planning • Tasting • Pricing • Menu design | Question-answer |
13) | • Win while buying • Food and beverage purchases • Machinery and equipment supply • recruitment • Staff education | No data |
14) | • Sales increase and development • Advertisement • Foundation phase • Analysis and reporting | Preparation for the finals |
15) | Subject Repetition | No data |
16) | Final Exam | No data |
Course Notes / Textbooks: | Restoran Açmak İstiyorum , 2010 ,Necdet Koç Profesyonel Restoran Yönetimi ,2010 , Mehmet Sarıışık, Şenol Çavuş , Kurtuluş Karamustafa |
References: | Food Around The World, Margaret McWilliams, 2003,Pearson Practical Cookery 11.th edition, John Campbell, David Foskett, Victor Ceserani, 2008, Hodder Education |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Program Outcomes | ||||||||||||||||||||||
1) Has sufficient background in mathematics, science and engineering related fields. | ||||||||||||||||||||||
2) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
3) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
4) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
5) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
6) Design experiments, conduct experiments, collect data, analyze and interpret results. | ||||||||||||||||||||||
7) Works individually and in multi-disciplinary teams. | ||||||||||||||||||||||
8) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
9) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
10) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
11) Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | ||||||||||||||||||||||
12) Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | ||||||||||||||||||||||
13) Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | ||||||||||||||||||||||
14) Selects and uses the modern techniques and tools necessary for engineering applications. | ||||||||||||||||||||||
15) Works individually and in multi-disciplinary teams | ||||||||||||||||||||||
16) Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | ||||||||||||||||||||||
17) Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | ||||||||||||||||||||||
18) Communicates using technical drawing. | ||||||||||||||||||||||
19) Accesses information and conducts resource research for this purpose, uses databases and other information sources. | ||||||||||||||||||||||
20) Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | ||||||||||||||||||||||
21) Has professional and ethical responsibility. | ||||||||||||||||||||||
22) Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | ||||||||||||||||||||||
23) Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Has sufficient background in mathematics, science and engineering related fields. | |
2) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | |
3) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | |
4) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | |
5) | Selects and uses the modern techniques and tools necessary for engineering applications. | |
6) | Design experiments, conduct experiments, collect data, analyze and interpret results. | |
7) | Works individually and in multi-disciplinary teams. | |
8) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
9) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
10) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
11) | Uses the theoretical and practical knowledge in mathematics, science and their fields together for engineering solutions. | |
12) | Identifies, formulates and solves engineering problems, selects and applies appropriate analytical methods and modeling techniques for this purpose. | |
13) | Analyze a system, system component or process and design it under realistic constraints to meet desired requirements; apply modern design methods accordingly. | |
14) | Selects and uses the modern techniques and tools necessary for engineering applications. | |
15) | Works individually and in multi-disciplinary teams | |
16) | Uses information and communication technologies together with computer software required by the field at least Advanced Level of European Computer Skills License. | |
17) | Communicate effectively verbally and in writing; use a foreign language at least at level B1 of the European Language Portfolio. | |
18) | Communicates using technical drawing. | |
19) | Accesses information and conducts resource research for this purpose, uses databases and other information sources. | |
20) | Becomes aware of the universal and social effects of engineering solutions and applications; entrepreneurship and innovation and have knowledge about the problems of the age. | |
21) | Has professional and ethical responsibility. | |
22) | Have awareness of project management, workplace practices, employee health, environmental and occupational safety; the legal consequences of engineering applications. | |
23) | Demonstrates awareness of the universal and social impact of engineering solutions and applications; is aware of entrepreneurship and innovation and has knowledge about the problems of the age. |
Lesson | |
Reading | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Presentation |
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 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 50 |