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
|
|
Program Outcomes |
Level of Contribution |
1) |
Discloses basic knowledge of international logistics, including development process, new and determinative concepts, scientific methodology, theory and models of logistics discipline. |
|
2) |
Uses appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in relevant areas, interpret the results and suggest solutions. |
|
3) |
Designs a logistics system that will support the business mission and objectives. |
|
4) |
Identifies uncertainties in the logistics and supply chain processes and takes measures to mitigate risks. |
|
5) |
Can discover and create entrepreneurial opportunities and experience to successfully build and develop self-employment. |
|
6) |
Analyzes the complex and rapidly changing conditions, the dynamics of the national / international business world, the relevant international logistics and supply chain environment |
|
7) |
Can translate and explain the contents of documents written in English related to the field. |
|
8) |
Communicates in written and spoken English with people of different social backgrounds, has global competence in tracking and interpreting global dynamics in logistics and supply chain fields. |
|
9) |
Can demonstrate personal, professional, social and work ethic standards, assesses the ethical dimensions of the various applications in relevant fields, and becomes aware of the importance of ethical behavior in the process of collecting value added. |
|