Fashion Design | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GSTE368 | ||||||||
Course Name: | Industrial Kitchen Technologies with TUSID | ||||||||
Course Semester: |
Spring |
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Course Credits: |
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Language of instruction: | |||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Common Pool | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Analysis of all processes related to the examination of industrial kitchen technologies activities and expansion of the existing service area, sector examples, the basic principles to be considered in professional restaurant management and the creation of the infrastructure, understanding of kitchen technologies in cooperation with TUSID and weekly trips. |
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;
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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: | |
References: |
Learning Outcomes | 1 |
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Program Outcomes | ||||||||
1) Having knowledge about the evolution of fashion discipline and current fashion system. | ||||||||
2) Having knowledge about textile technology and production methods. | ||||||||
3) Developing advanced speaking skills and presentation skills in front of the community. | ||||||||
4) Being able to take responsibility in the working environment and application processes, to be able to produce solutions to the problems encountered and to be able to work in teams. | ||||||||
5) To work properly with team members who are working together and with employees under their responsibility; Having the ability to direct and manage the team. | ||||||||
6) Ability to work on time management and action plans |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Having knowledge about the evolution of fashion discipline and current fashion system. | |
2) | Having knowledge about textile technology and production methods. | |
3) | Developing advanced speaking skills and presentation skills in front of the community. | |
4) | Being able to take responsibility in the working environment and application processes, to be able to produce solutions to the problems encountered and to be able to work in teams. | |
5) | To work properly with team members who are working together and with employees under their responsibility; Having the ability to direct and manage the team. | |
6) | Ability to work on time management and action plans |
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 |