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
|
|
Program Outcomes |
Level of Contribution |
1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
3 |
2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
3 |
3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
5 |
4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
5 |
5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
5 |
6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
4 |