| Week |
Subject |
Related Preparation |
| 1) |
Distribution of the course syllabus at the beginning of the course,
Explaining the content of the course to students,
acquaintance
Sharing the expectations, |
reviewing the syllabus
|
| 2) |
Sharing the purpose, content and plan of the course with the students.
Basic concepts of business, the environment of the business and the definition of business management.
Management, manager, managerial levels and skills in food and beverage businesses, explanation of management process. |
Making the readings for the next lesson
|
| 3) |
Introduction to food and beverage businesses and industry.
Classification of food and beverage businesses. |
Making the readings for the next lesson
|
| 4) |
Entry into foundation studies and research in food and beverage businesses.
The idea and results of starting a business, establishment research, methods and explanations of feasibility studies. |
Making the readings for the next lesson
|
| 5) |
Classification of business segments in food and beverage businesses.
Giving information about the design, decor and ambience of the dining hall, bar, waiting room.
Making expressions on the subjects such as service, sales techniques and customer relations in these areas. |
Making the readings for the next lesson
|
| 6) |
Defining support departments in food and beverage establishments and giving their general characteristics.
Explanations on the features that should be in the kitchen, equipment selection, leasing and similar subjects. |
Making the readings for the next lesson
|
| 7) |
Introduction to nutrition and menu planning.
Basic food components, food groups, stages of menu planning, classification of menus. |
Making the readings for the next lesson
|
| 8) |
Testing the competencies of the topics covered in the 7-week process with midterm exam.
It analyzes the midterm exam questions and reports its shortcomings. |
No data |
| 9) |
Examination of purchase and delivery instructions in food and beverage establishments.
Examination of storage and supply instructions from the warehouse |
Making the readings for the next lesson
|
| 10) |
Introduction to the production process in food and beverage businesses.
Production planning, explaining the stages of food production.
Addressing the points to be considered in cooking of foodstuffs. |
Making the readings for the next lesson
|
| 11) |
Defining the food and beverage cycle.
Introduction to cost control (developing standard recipes, finding standard costs for menu items, calculating portion costs, pricing menu items). |
Making the readings for the next lesson
|
| 12) |
Introduction to personnel management in food and beverage services.
Lecture on employee planning, employee search, employee selection methods, job training, employee satisfaction, job satisfaction and business communication. |
Making the readings for the next lesson
|
| 13) |
The methods used in the marketing of food and beverage services and the points to be considered. |
Making the readings for the next lesson
|
| 14) |
General repetition.
Answering students' questions. |
Preparing for the final exam |
| 15) |
General repetition.
Answering students' questions. |
Preparing for the final exam |
| 16) |
final exam |
no data |
| Course Notes / Textbooks: |
Yiyecek İçecek İşletmeciliği, Yılmaz, 2013
|
| References: |
Yiyecek İçecek Hizmetleri Yönetimi ve İşletmeciliği, Alptekin Sökmen, Detay Yayıncılık, 2011
Yiyecek İçecek Hizmetleri Yönetimi, Nilüfer Koçak, Detay Yayıncılık, 2012
Food and Beverage Management, Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott,
The Upstart Guide to Owning and Managing A Restaurant, Roy S. Alonzo |
| |
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.
|
4 |
| 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 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
