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) |
Explain the advances in the area of economics and finance within the framework of scientific methodology, theories and models. |
|
2) |
Employ the appropriate tools and analytical techniques to collect and analyze quantitative and qualitative data in the related areas, interpret results and propose solutions. |
|
3) |
Explain the evolution of financial markets and institutions in a historical context and define how they operate. |
|
4) |
Recognise the basic principles and regulations in the financial sector. |
|
5) |
Discover and create entrepreneurial opportunities to successfully establish and develop their own ventures. |
|
6) |
Recognise, interpret and discuss the current economic issues both at the national and global levels. |
|
7) |
Have the English proficiency in following and interpreting the developments in the areas of economics and finance and in conducting written and oral communication. |
|
8) |
Express the role of international capital markets in the global economy; accordingly define the concept of risk in terms of measurement and management. |
|
9) |
Identify standards of personal, professional, social and business ethics, evaluate the ethical implications of various practices in the related areas, and be aware the importance of ethical behavior in adding value to the society. |
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