Gastronomy And Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST433 | ||||||||
Course Name: | Gastronomide Satış ve Pazarlama | ||||||||
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. FULYA HEKİMOĞLU ÇELİK | ||||||||
Course Lecturer(s): |
Öğr.Gör. FULYA HEKİMOĞLU ÇELİK Dr.Öğr.Üyesi SEMRA GEÇKİN ONAT |
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Course Assistants: |
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 |
The students who have succeeded in this course;
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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 |
Course Notes / Textbooks: | Veri yok No data |
References: | Veri yok No data |
Learning Outcomes | 1 |
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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. |
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 |
Individual study and homework | |
Group study and homework | |
Homework | |
Project preparation | |
Q&A / Discussion | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Group project | |
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 | 32 |
Laboratory | 1 | 2 |
Midterms | 1 | 1 |
Final | 1 | 1 |
Total Workload | 36 |