Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST433

Course Name:

Sales and Marketing in Gastronomy

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	0	2	4

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. FULYA HEKİMOĞLU ÇELİK

Course Lecturer(s):

Öğr.Gör. FULYA HEKİMOĞLU ÇELİK
Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT

Course Assistants:

Course Objective and Content

Course Objectives:

Within the framework of the basic principles of marketing, it is aimed to follow the steps of the marketing plan (market research, market segmentation, determination of the target market, positioning, integrated marketing communication, etc.) and to apply the marketing concepts and methods in the field of gastronomy according to the needs of the industry.
In addition to providing basic marketing information, current marketing approaches and their applications in the sector are also discussed.

Course Content:

Discussing ers content and determining homework topics
introduction to rebuke and marketing in the service sector
• Basic concepts in the marketing process
• Historical marketing approaches, Creating a customer oriented marketing strategy
Characteristics specific to the service sector in marketing
The macro and micro environment of marketing
Marketing plan
• Midterm exam
Marketing mix and the role of marketing in strategic planning
• Marketing information system, elements of marketing communication
promotion mix Creating a service culture, training of employees and discussing their role in the process
• “taking care of those who take care of customers”
• “spirit of hospitality” New approaches in marketing and applications in the industry
• Delivery of the project file and Project presentations
Delivery of the project file and Project presentations
Delivery of the project file and continuing the project presentations

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Entry into the field with the question “What is marketing?” Introducing the basic concepts of marketing Demand and need definitions Understanding demand concepts
2) Definition of the market Definition of exchange Sales and purchasing function Understanding the concepts of competition Explaining the historical process of marketing Production, sales, consumer oriented marketing and modern marketing understanding
3) Understanding the importance of creating continuous and profitable customer relationships Evaluation of alternative approaches in forming a marketing strategy Explanation of production, product and sales concept strategies Understanding the concept of marketing and marketing 3.0
4) The abstraction, variability and degradability of the concept of service Understanding the quality of the service and its integral relationship with the service providers. Creating a profit chain in the service sector Understanding inside, outside and interactive marketing Management strategies in the service sector
5) Learning the concept of marketing environment Understanding the elements that make up the macro environment and their effects on marketing studies Understanding the elements that make up the micro environment and their effects on marketing studies
6) Explaining the steps of the marketing plan Market segmentation Determination of the target market Definition of positioning
7) Development of the marketing mix (4P) Marketing strategy and marketing mix Developing an integrated marketing mix (4P & 4C) Analysis, planning, implementation and control (swot analysis)
8) The concept of marketing communication, promotion mix and its elements Consumer insight, Data collection, Customer experience, consumer purchasing behavior
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
1) Delivery of the project file and Project presentations Realization of student presentations
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Course syllabus, discussion of the course content and determination of homework topics	no data
1)	Course syllabus, discussion of the course content and determination of homework topics	no data
2)	Introduction to marketing and marketing in the service sector	no data
3)	• Basic concepts in the marketing process • Historical marketing approaches	no data
4)	• Creating a customer oriented marketing strategy	no data
5)	Characteristics specific to the service sector in marketing	no data
6)	• Macro and micro environment of marketing	no data
7)	Marketing plan	no data
8)	midterm exam	No data
9)	Marketing mix and the role of marketing in strategic planning	no data
10)	• Marketing information system, elements of marketing communication promotion mix	no data
11)	Creating a service culture, training of employees and discussing their role in the process • “taking care of those who take care of customers” • “spirit of hospitality”	no data
12)	New approaches in marketing and applications in the sector	no data
13)	• Delivery of the project file and Project presentations	no data
14)	• Delivery of the project file and Project presentations	no data
15)	• Delivery of the project file and Project presentations	no data
16)	final	no data

Sources

Course Notes / Textbooks:	Veri yok No data
References:	Veri yok No data

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8	9
Program Outcomes
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.
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) 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.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
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.
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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	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.	3
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	2
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.	3
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.	2

Learning Activity and Teaching Methods

Individual study and homework
Group study and homework
Homework
Project preparation
Q&A / Discussion
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Group project
Presentation

Assessment & Grading

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

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	32
Laboratory	1	2
Midterms	1	1
Final	1	1
Total Workload		36