New Media
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GSTE368

Course Name:

Industrial Kitchen Technologies with TUSID

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

University Elective

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 :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Course Assistants:

Course Objective and Content

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Development of the food and beverage industry The reasons that developed the sector Industry features Food and beverage businesses and their types
2) Restaurant concept The development of restaurants The development, features and classification of restaurant management Current laws and practices in the opening process of restaurant businesses
3) Kitchen planning Interior design Materials used in the service
4) Budgeting Functions and structure of the menu menu Menu types The importance of menu planning Design of the menu card Cost control process in food and beverage companies
5) Definition and importance of the service Service personnel Service stages Quality and service quality concepts Service quality measurement Customer happiness
6) Factors causing the decision of franchising Budget and concept for the business
7) Real estate and location selection Investment budget Cash flow Food and beverage purchases Machinery and equipment supply Recruitment and staff training
8) Salon, bar and kitchen equipment selection Personnel materials and equipment Menu planning and Tasting Menu design Pricing
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

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

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5	6	7	8
Program Outcomes
1) 1. Acquainting oneself with technologic developments which have effect on new media area. 2. Gaining the theoretical infrastructure controling the influence flow within social media, society and digital culture. 3. Implementing digital communication on productive and strategic projects by using the right applications. 4. Wining theoretical and factual infrastructure to use data which can reach the right information in an ethical way.
2) 1.Designing, strategizing and managing related processes as an active actor of the new media at the center of all transformations and changes, especially production, marketing, journalism, social relations. 2.Being able to comprehend the interdisciplinary structure of the new media and the tendency to work with traditional media such as newspapers, radio and TV, and to produce interactive content in this direction. 3.Generating a new generation of news in the context of news gathering and writing transformations; to be a new media correspondent, editor or producer in newspapers, radio or TV institutions carrying publishing activities on the Internet and mobile media. 4.Designing, producing and implementing content for public and private organizations with disciplines as public relations, trade, advertising for effective reach to target audience, productivity and competitive advantage. 5. Solving the crisis based new media at the institutions and to produce parallel strategies to the new situation. 6.Portal management, learning and implementation of stages in web design areas.
3) 1.Entrepreneurship that to be able to present thoughts and creativity in all new media platforms like web, newspaper, blog, e-commerce. 2.Informative, entertaining content production based on social existence, sharing and interaction in social media. 3.To be able to perform the profession as a team member and fulfill the responsibilities, while remaining committed to ethical values. 4.Paying attention to the fair representation of the views of all parties within the framework of accountability, equal approach to the parties and not misleading.
4) 1. Comprehension of media literacy skills in the process of news gathering. 2. Learning how to effectively use and develop new media platforms. 3. Comprehension of conceptual connections between media and politics 4. To be able to understand and question the basic principles of mass communication and the place and importance of mass communication. 5. Developing a perspective of being able to analyze and tired of economic politics, social, political and cultural influences of mass communication.
5) 1. communicating with digital agencies about new media projects in order to be a part of the solution. 2. Sharing the solution suggestions on communication area using qualitative and quantitative research. 3. Organizing and implementing projects and events for one'ssocial environment using the digital communication formats in a creative way.
6) 1. Understanding the basic principles and doctrines of communication and foprming a point of view. 2. Understanding and evaluating theoritical approach on communication. 3. Comprehension of criticism on media theories. 4. In Turkey and in the world assessing industry 4.0 strategies, Making the analysis of the practices. 5. Solving possible crises in the institutions by evaluating all technological, political and economic developments that will affect the new media field and producing parallel strategies to the new situation

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	1. Acquainting oneself with technologic developments which have effect on new media area. 2. Gaining the theoretical infrastructure controling the influence flow within social media, society and digital culture. 3. Implementing digital communication on productive and strategic projects by using the right applications. 4. Wining theoretical and factual infrastructure to use data which can reach the right information in an ethical way.
2)	1.Designing, strategizing and managing related processes as an active actor of the new media at the center of all transformations and changes, especially production, marketing, journalism, social relations. 2.Being able to comprehend the interdisciplinary structure of the new media and the tendency to work with traditional media such as newspapers, radio and TV, and to produce interactive content in this direction. 3.Generating a new generation of news in the context of news gathering and writing transformations; to be a new media correspondent, editor or producer in newspapers, radio or TV institutions carrying publishing activities on the Internet and mobile media. 4.Designing, producing and implementing content for public and private organizations with disciplines as public relations, trade, advertising for effective reach to target audience, productivity and competitive advantage. 5. Solving the crisis based new media at the institutions and to produce parallel strategies to the new situation. 6.Portal management, learning and implementation of stages in web design areas.
3)	1.Entrepreneurship that to be able to present thoughts and creativity in all new media platforms like web, newspaper, blog, e-commerce. 2.Informative, entertaining content production based on social existence, sharing and interaction in social media. 3.To be able to perform the profession as a team member and fulfill the responsibilities, while remaining committed to ethical values. 4.Paying attention to the fair representation of the views of all parties within the framework of accountability, equal approach to the parties and not misleading.
4)	1. Comprehension of media literacy skills in the process of news gathering. 2. Learning how to effectively use and develop new media platforms. 3. Comprehension of conceptual connections between media and politics 4. To be able to understand and question the basic principles of mass communication and the place and importance of mass communication. 5. Developing a perspective of being able to analyze and tired of economic politics, social, political and cultural influences of mass communication.
5)	1. communicating with digital agencies about new media projects in order to be a part of the solution. 2. Sharing the solution suggestions on communication area using qualitative and quantitative research. 3. Organizing and implementing projects and events for one'ssocial environment using the digital communication formats in a creative way.
6)	1. Understanding the basic principles and doctrines of communication and foprming a point of view. 2. Understanding and evaluating theoritical approach on communication. 3. Comprehension of criticism on media theories. 4. In Turkey and in the world assessing industry 4.0 strategies, Making the analysis of the practices. 5. Solving possible crises in the institutions by evaluating all technological, political and economic developments that will affect the new media field and producing parallel strategies to the new situation

Learning Activity and Teaching Methods

Lesson
Reading
Q&A / Discussion

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
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	48
Midterms	1	1
Final	1	1
Total Workload		50